René Redzepi & David Zilber Kick Off North American Book Tour in Toronto
Toronto, ON – September 20, 2018 – Renowned chef René Redzepi, chef and co-owner of Noma in Copenhagen—four times recognized as the world’s best by the World’s 50 Best Restaurants—and Noma’s Toronto-born Director of Fermentation, David Zilber, are coming to Canada this fall to promote their upcoming new cookbook, THE NOMA GUIDE TO FERMENTATION (Artisan Books; Publication date October 16, 2018; $60.00 Hardcover). Kicking off their North American book tour in Toronto on Sunday, October 14, Redzepi and Zilber will be launching their new book in an interactive evening of ideas and discussion, demonstration and sampling, and book signing at the Isabel Bader Theatre, presented by Indigo Books.
Noma has been named the world’s best restaurant four times; its chef/co-owner René Redzepi has appeared on the cover of TIME magazine twice (the only chef to do so); and both have been the subject of numerous profiles and documentaries. But Redzepi has never before revealed how Noma’s techniques can transform the way we cook at home. While the restaurant has become synonymous with local food and foraging, its defining pillar is fermentation. Every dish at Noma includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, or the sweet intensity of black garlic.
In The Noma Guide to Fermentation, Redzepi and Zilber share for the first time the techniques behind Noma’s extensive pantry of ferments. The book translates what they do in the restaurant into approachable and meticulously tested recipes for a home kitchen, with 500 step-by-step time-lapse photographs and illustrations illuminating the process. Its nine chapters—a Primer on fermentation; Lacto-Fermented Fruits and Vegetables; Kombucha; Vinegar; Koji; Misos & Peaso; Shoyu; Garum; and Black Fruits and Vegetables—are ordered from simple to more complicated, so those who have some experience can dive right into the later sections.
Tickets for the Toronto event are available for sale as of September 20. Admission is $80.00 and includes one (1) signed copy of The Noma Guide to Fermentation, a tasting from the book, and admission to the live demonstration and discussion with René Redzepi and David Zilber. Tickets can be purchased here.
INDIGO PRESENTS: THE NOMA GUIDE TO FERMENTATION WITH RENÉ REDZEPI & DAVID ZILBER
Date: Sunday, October 14, 2018
Doors open 6:30 pm, Show starts 7:00 pm
Address: Isabel Bader Theatre, 93 Charles St. W. Toronto, ON
Admission: $80.00 (includes 1 signed copy of The Noma Guide to Fermentation,a tasting from the book, and admission to the live demonstration and discussion)
RENÉ REDZEPI is the chef and co-owner of Noma, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of TIME (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. Find him on Instagram @reneredzepinoma and @nomacph.
DAVID ZILBER is a chef and photographer who hails from Toronto, Ontario. 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.