The Noma Guide to Fermentation (French edition) by David Zilber & René Redzepi

Ten years of work with René Redzepi synthesized in a guide dedicated to culinary fermentation. More than just a technique, it's a true flavor booster. Porcini water, beef garum, and scallop caramel will no longer hold any secrets for you.

Unique expertise enhanced by René Redzepi, a genius of culinary gastronomy, a media personality, and an influential figure. Techniques and recipes that cater to both chefs and enthusiasts.
Richly illustrated step-by-step guides, recipes written with precision and meticulously tested. A book as practical as it is aesthetic with a sleek contemporary design. Fermentation is timeless. It is for everyone. If you are skeptical, keep in mind that there is nothing strange about it. Fermentation is part of our daily lives: bread, cheese, wine, beer. All originate from it.
This universal technique is an inexhaustible source for those who love to be surprised by new flavors. René Redzepi, a genius of current gastronomy, has worked for many years to develop new fermentation techniques. In his Danish restaurant, Noma 2.0, he entrusted chef David Zilber with the direction of a laboratory dedicated to culinary fermentation. Misos, garums, and kombuchas enhance each dish, from appetizer to dessert, and make the taste buds of guests sway, dazzled by so much flavor and precision.

René Redzepi and David Zilber designed this guide to share their knowledge and techniques, to show everyone how to use these little-known game-changing ingredients. This book brings together detailed recipes and offers a masterful introduction for all cooks, both amateurs and professionals.