Noma guide to fermentation

By René Redzepi and David Zilber

Bring a little of Noma to your kitchen

Redzepi and Zilber share their knowledge and techniques with us

This ferment recipe book takes you a step beyond the “how to” stage of fermenting, revealing the techniques used at Noma, where every dish served contains some form of fermented product. It contains lots of recipes you will want to try to make (and eat) as soon as you look at them.