The Guide to Noma Fermentation | David Zilber René Redzepi

Ten years of work with René Redzepi summarised in a guide dedicated to culinary fermentation. More than a technique, it is a real flavour booster. Porcini mushroom water, beef garum and scallop caramel will no longer hold any secrets for you.

Unique know-how sublimated by René Redzepi, genius of culinary gastronomy, media personality and influencer. Techniques and recipes for chefs and amateurs alike.
Richly illustrated step-by-step recipes, meticulously written and tested recipes. A book that is as practical as it is aesthetically pleasing with a sleek contemporary graphic. Fermentation is timeless. It is for everyone. If you're skeptical, keep in mind that there's nothing weird about it. Fermentation is part of our daily lives: bread, cheese, wine, beer. all of them came from it.
This universal technique is an inexhaustible source for those who like to be surprised by new flavours. René Redzepi, a genius of today's gastronomy, has worked for many years to develop new fermentation techniques. At his Danish restaurant, Noma 2.0, he has entrusted chef David Zilber with the management of a laboratory dedicated to culinary fermentation. Misos, garum, and kombuchas enhance every dish, from appetizer to dessert, and make the taste buds of diners waver dazzled by so much flavor and precision.

René Redzepi and David Zilber have 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, amateurs and professionals alike.