The Noma Guide to Fermentation by René Redzepi | Hardie Grant Publishing

The Noma Guide to Fermentation Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

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New York Times Bestseller

Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more

Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more

“An indispensable manual for home cooks and pro chefs.” —Wired
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ISBN:

9781579657185

Format:

Hardback

Pages:

456

RRP:

$55.00

Category:

Food , Celebrity Chefs and Restaurants

Publisher:

Workman Publishing

Published:

16 October 2018

ABOUT THE AUTHOR

René Redzepi

René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognised 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 profiled in two feature-length documentaries and

ABOUT THE AUTHOR

David Zilber