René Redzepi is the chef and co-owner of Noma in Copenhagen,
four times recognized as the world’s best by the World’s 50 Best
Restaurants. Redzepi has twice appeared on the cover of Time
magazine (and been named one of Time’s 100 Most Influential People
in the World); been featured in publications from the New York
Times to Wired; and been profiled in two feature-length
documentaries and countless national and international media
outlets. His first book, Noma: Time and Place in Nordic Cuisine,
was an IACP and James Beard Award winner. He is also the
author of A Work in Progress. He lives with his wife, Nadine Levy
Redzepi, and their three children. Find him on Instagram
@reneredzepinoma and @nomacph.
David Zilber is a chef and photographer who hails from
Toronto, Canada. He has cooked from coast to coast across North
America, most notably as a sous-chef at Hawksworth Restaurant in
Vancouver. He has worked at Noma since 2014 and has served as
director of its fermentation lab since 2016. He enjoys Jamaican
patties and quantum physics. Find him on Instagram @david_zilber.
“A significant [marker of] culinary culture. . . . A fresh set of
transformative cooking fundamentals . . . [that] make ferments
something cooks reach for as readily as salt.”
—The New York Times
“An indispensable manual for home cooks and pro chefs.”
—Wired
“[A] window into the magic . . . of what is arguably the most
famous restaurant in the world.”
—Food Wine
“The Noma Guide to Fermentation is the scientifically geekiest, the
most modern and the most radical [of fermentation guides]. It’s
also one of the most illuminating. I’m someone who has all manner
of Ball jars and mothers bubbling under her kitchen sink, but this
book helped me to finally understand the processes involved. . . .
Each recipe is accompanied by ideas for what to actually do with
the stuff, bending the mind further to open new food pathways.”
—The New York Times Book Review
“This book on fermentation is the master class.”
—Eater, The Best Cookbooks of Fall 2018
“Poised to become an essential tome in professional and home
kitchens.”
—San Francisco Chronicle
“The Noma Guide to Fermentation is really something special. .
. . It’s a great beginner’s overview and it’s also creative and
artistic, and I really recommend checking it out.”
—The Splendid Table
“Refreshingly accessible.”
—Grub Street, The Best New Fall Cookbooks
“A stunningly detailed guide to fermentation, offering home cooks
and curious eaters an unprecedented glimpse into the fascinating
mechanics of the centuries-old technique, with recipes. The Noma
Guide to Fermentation is a landmark work that makes the
biochemical process newly accessible, and, dare we say it,
fun.”
—FoodandWine.com
“What the book makes clear is that [Redzepi’s] secret isn’t
fermentation, it is the ways in which he’s elevated it to a fine
art. . . . Penned with the lightness, humor and journalistic acumen
of a Michael Pollan tome.”
—Modern Farmer
“Approachable recipes that home cooks can use to add nuance to
their cooking.”
—Fine Cooking
“A wildly practical and fascinating examination of one of the
world’s oldest methods of food preservation.”
—Publishers Weekly, starred review
“An edible chemistry experiment. . . . Fascinating reading for
armchair cooks – or a novel challenge for intrepid culinary
adventurers.”
—Christian Science Monitor
“Something for the true food nerd (and I mean that in the most
complimentary way). . . . The recipes are fascinatingly inventive,
and the processes behind those recipes are written in a style that
makes a novice like me feel like he could give it a go.”
—FieldandStream.com
“Without question, you need this book. Even if you already have a
basic understanding about lacto-fermenting; fermenting kombucha,
vinegar, and working with koji; and making your own vinegars, this
volume is a treasure trove of inspiration. . . . Beyond the
fermentations themselves, Redzepi and Zilber share clever ideas for
using each ingredient, such as a blended fermented blueberry paste
to smear on fresh corn [and] a coffee kombucha soaked into
ladyfingers for tiramisu. . . . Indispensable.”
—Plate, The Best Fall 2018 Cookbooks
“A new way to create the building blocks of great dishes that will
really set your cooking apart.”
—Robb Report, The 6 Cookbooks You’ll Want to Add to Your Shelf This
Fall
“[Redzepi’s] influence on the food world is unparalleled. . . .
Once dubbed the ‘Locavore Hero’ for popularizing the local food
movement and foraged foods, Redzepi now believes that the future of
Noma as well as the food industry is clearly fermented. . . .The
Noma Guide to Fermentation aims to promote the creative new flavor
profiles yielded by fermentation as well as propel the idea that
fermentation can actually make cooking easier. . . . [It’s] the
home cook’s new favorite food hack.”
—Forbes.com
“Perfect for every experience level of readers interested in
fermentation.”
—Mother Earth News
“In the detailed, intelligent Noma Guide to Fermentation . . .
accessibility is the goal. . . . What’s astounding about this book,
coming from Noma, is that the recipe for lacto fermented
blueberries is simple, easy, well laid out, presented with options
(like many of the recipes here) based on your preferences or
available equipment. Most recipes are followed by suggestions that
seem delicious, and again, astoundingly sane.”
—The Daily Beast
“If you’re eager to dive into the wonderful, funky world of
fermented food (and you should be, as the effects on your health
and taste buds will be nothing short of extraordinary), this book
will be your new go-to guide.”
—Mind Body Green, The 10 Best Healthy Cookbooks for Fall
“Can be achieved at home. Honest. . . . A massive amount of thought
has been put into the writing and the layout of this book and it is
clear that a lot of heart has gone into it, too. To be privy to
such an extensive and in-depth knowledge of fermentation from these
two is an incredible benefit.”
—New York Journal of Books
“Techniques for achieving the tangy, deeply savory, overall
extraordinary flavor that fermentation can bring to a dish.”
—Epicurious
“Highly original. . . . Throw yourself into it and the rewards are
many. The book comes alive when it lists ways to serve and share
the end results—black garlic, for instance, can be slathered on
crusty grilled sourdough bread, tossed with pastas and pesto, or
turned into a black onion soup. . . . All-embracing, nerdy, driven,
cultish and compelling.”
—Australian Financial Review
“[Reveals] the foodie secret of the world’s top chef. . . .
Promises to be the canonical western work on microbial
terroir.”
—The Times (London)
“An indispensable glimpse into how the four-time world’s best
restaurant approaches fermented foods, all adapted for the home
kitchen. . . . Once you’ve made your first ferment, you’ll
understand first-hand how intuitive the methods are and how
applicable they are to limitless raw ingredients.”
—National Post (Canada)
“With The Noma Guide to Fermentation, René and his team have
written the definitive guide to creating fermented foods. We’re all
smarter for the years of research that went into this book, and I’m
thrilled that home cooks and professionals alike have access to
this information.”
—David Chang, chef/founder of Momofuku
“René Redzepi and the Noma team bring extraordinary creativity to
the ancient and universal practice of fermentation. Accessible
enough for novices, The Noma Guide to Fermentation is sure to
elevate the practices of those of us already enchanted with the
vast realm of fermentation.”
—Sandor Katz, award-winning author of The Art of Fermentation
“After reading The Noma Guide to Fermentation, I want to
lacto-ferment every single thing in sight! A whole new world of
ideas has been opened. As ever, René and his Noma team generously
share their knowledge of their initial fermentation ‘accidents’ and
how the alchemy of mold, yeast, and bacteria can completely
transform one’s cooking.”
—Kylie Kwong, chef and co-owner of Billy Kwong
“The Noma Guide to Fermentation gathers detailed recipes for the
restaurant’s most successful discoveries, documents the current
state of the craft they’ve helped advance, and offers a superb
introduction for chefs and home cooks alike to the practicalities
and pleasures of cooking with microbes.”
—Harold McGee, award-winning author of On Food and Cooking
“The science lab at Noma is the perfect culinary incubator to take
on an in-depth study of fermentation. I am thrilled that Redzepi
and Zilber have given us access to their diligent research as they
offer us the recipes for their most successful, and delicious,
results!”
—Alice Waters, author of The Art of Simple Food
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