Noma, the fermentation guide by René Redzepi and David Zilber

FERMENTATION ACCORDING TO REDZEPI

A unique, authoritative guide to the most advanced and original results that can be achieved with fermentation techniques.
Each chapter covers a different type of fermented product until you have a comprehensive overview: koji, kombucha, shoyu, miso, vinegar, garum, lacto-fermented products, and black fruits and vegetables. Readers can then learn how to make Noma's preparations, which are unique in both taste and nutritional properties.
In Redzepi's words, 'Fermentation is a means of releasing flavors, but also a way of preparing good food. It is undeniable, I feel better with a diet rich in fermented products.'
A revealing book that will introduce us to the myriad nuances of taste and make us look at food as an experience.

SOME REVIEWS

"René Redzepi and the team at Noma transfer their exceptional creativity to the ancient and universal practice of fermentation. Accessible even to novices, "Noma. The Guide to Fermentation" will certainly enhance the skills of those of us who have already been bewitched by the vast realm of fermentation." -Sandor Ellix Katz, author of "The Great Book of Fermentation"
"Noma's science lab is the perfect incubator where to undertake an in-depth study of fermentation. I am delighted that Redzepi and Zilber have opened the doors of their painstaking research to us, offering their most successful recipes with outstanding results."- Alice Waters, author of "The Art of Simple Food"
"This book brings together the detailed recipes of the restaurant's most successful discoveries, documents the state of the art of the activity to whose progress they contributed, and is an excellent introduction for chefs and amateur cooks to the practice and pleasures of cooking that harnesses microbes."- Harold McGee, author of "Food and the Kitchen"