The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetables Book by David Zilber and René Redzepi

✅ Premium Off-White Cream Pages (Black & White Print)

✅ Stitched Binding

✅ Matte Cover

✅ Local Premium Copy

✅ Language - English

✅ Dimensions - 5.5 x 8.26 inches

✅ 739 Pages

✅ Summary -

The Noma Guide to Fermentation is an in-depth exploration of fermentation techniques used at Noma, one of the world’s most renowned restaurants. Written by René Redzepi and David Zilber, the book provides step-by-step instructions for fermenting ingredients like koji, miso, kombucha, vinegars, lacto-ferments, and garums. It combines scientific precision with culinary creativity, making fermentation accessible for both home cooks and professional chefs.