The Noma Guide to Fermentation: Everything Starts with Taste (French Edition) by David Zilber & René Redzepi

The Noma Guide to Fermentation – It All Starts with Taste The (French edition) is much more than just a culinary manual. The result of ten years of research and experimentation conducted by René Redzepi, visionary chef and founder of the restaurant Noma, and by his collaborator David Zilber, this work has become a global reference in the field of gastronomic fermentation.

Fermentation: A Flavor Booster

Far from being a fleeting trend, the Fermentation It has been part of our daily lives for centuries. Bread, cheese, wine, or beer all come from this natural process. In this book, Redzepi and Zilber explain how to transform this universal technique into a creative tool in the service of the contemporary cuisine.

Unprecedented and accessible techniques

Porcini mushroom water, beef garum, scallop caramel… so many unique and detailed recipes that reveal the full aromatic richness of the Culinary fermentation. Each preparation is accompanied by precise explanations, step-by-step illustrations, and practical advice, allowing the professional chefs like in the passionate amateurs to succeed in their experiments.

A culinary laboratory at the service of creativity

Within the Noma 2.0, René Redzepi entrusted David Zilber with the management of a laboratory dedicated to fermentation. Misos, garums, kombuchas, and other fermented preparations have become the signature of the establishment, enhancing the dishes from the beginning to the end of the meal. This book finally allows for the understanding and reproduction of this unique expertise.

An aesthetic and educational work

Published on Editions du Chêne, this beautiful cookbook stands out both for the quality of its content and its sleek, contemporary design. The photographs and illustrations enhance the reading experience, making this book both a technical manual and an aesthetic object to be preserved in any culinary library.

Who is this book for ?

Whether you are Michelin-starred chef, , curious cook or amateur gastronome, this book is an essential learning tool. It allows for the exploration of the Fermentation not only as a technique but also as a culinary philosophy, opening up new perspectives to enrich one's repertoire of flavors.

The authors

• René Redzepi is considered one of the greatest chefs of his generation. Founder of the restaurant Noma in Copenhagen and the culinary symposium MAD, he redefined Nordic and global gastronomy.

• David Zilber, a Canadian chef, led the Noma fermentation lab, developing innovative techniques that blend scientific rigor with culinary creativity.

Book features

• Title : The Noma Guide to Fermentation – It All Starts with Taste

• Authors : David Zilber & René Redzepi

• Format : Connected

• Editor : Editions du Chêne

• Publication date : November 7, 2018

• EAN13 : 9782812319006

• ISBN : 978-2-8123-1900-6

• Number of pages : 456

• Dimensions : 26 x 19.7 x 4.5 cm

• Weight : 1180 g

• Language : French