The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

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New York TimesBestseller

Named one of the Best Cookbooks of the Year by theChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more

Named one of the Best Cookbooks to Give as Gifts byFood & Wine, Bon Apptit, Esquire, Field & Stream, New York Magazines The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more

An indispensable manualfor home cooks and pro chefs. Wired

At Nomafour times named the worlds best restaurantevery dish includes some form of fermentation, whether its a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Nomas extraordinary flavor profiles.

Now Ren Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurants acclaimed fermentation lab, share never-before-revealed techniques to creating Nomas extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested,The Noma Guide to Fermentationtakes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. Andperhaps even more importantit shows how to use these game-changing pantry ingredients in more than 100 original recipes.

Fermentation is already building as the most significant new direction in food (and health). WithThe Noma Guide to Fermentation, its about to be taken to a whole new level.