The Noma Guide to Fermentation, $24
Fermenting has been around for thousands of years as a way to preserve food. The technique makes food last longer and the results add incredible flavor and complexity to dishes. In this book, chef René Redzepi and David Zilber of Noma, unarguably one of today’s most relevant restaurants, shows you how and why to ferment with easy to follow instructions and photos. The recipes go far beyond the usual sauerkraut and shows you how to make the restaurant’s pantry staples like koji, kombucha, miso, vinegars, and more.
The Noma Guide to Fermentation
Artisan, October 2018
René Redzepi and David Zilber
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