The Noma Guide to Fermentation, by René Redzepi & David Zilber

“Poised to become an essential tome in professional and home kitchens.”—San Francisco Chronicle “A wildly practical and fascinating examination of one of the world’s oldest methods of food preservation.”—Publishers Weekly, starred review “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 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