The Noma Guide to Fermentation

Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

The Noma Guide to Fermentation

By:  Redzepi, René
Zilber, David

$60.00 Hardback
New Release
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Limited ***

7.5 X 10.0 in
456 pg

COOKING / Individual Chefs & Restaurants
COOKING / Methods / Professional
COOKING / Seasonal
The world’s most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation—the “secret sauce” behind every dish at Noma, the world’s leading restaurant, and one of the most important food topics today—and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.

“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, Fall’s Best Cookbooks
“Cure kitchen boredom with Noma’s primer on fermented foods. . . . Prepare to be amazed.”
“[A] window into the magic . . . of what is arguably the most famous restaurant in the world.”
Food & Wine, The Best Cookbooks Coming Out This Fall
“A wildly practical and fascinating examination of one of the world’s oldest methods of food preservation.”
Publishers Weekly, starred 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
“Refreshingly accessible.”
—Grub Street, The Best New Fall Cookbooks
“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.”
“Perfect for every experience level of readers interested in fermentation.”
Mother Earth News
“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
“Techniques for achieving the tangy, deeply savory, overall extraordinary flavor that fermentation can bring to a dish.”
“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)
“The famous foraging chef reveals new secrets in his book devoted to fermented foods. . . . What the book makes clear, however, is that his secret isn’t fermentation, it is the ways in which he’s elevated it to a fine art. . . . This is a cookbook in the sense that it contains recipes, though it reads more like a textbook for a graduate-level fermentation course—albeit one penned with the lightness, humor and journalistic acumen of a Michael Pollan tome.”
Modern Farmer
“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

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.