# The Noma Guide to Fermentation by René Redzepi (Hardcover)

**_New York Times_ Bestseller**  
  
**A _New York Times_ Best Cookbook of Fall 2018​  
  
“An indispensable manual for home cooks and pro chefs.” —_Wired_**  
  
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.  
  
Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, _The Noma Guide to Fermentation_ takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.  
  
Fermentation is already building as the most significant new direction in food (and health). With _The Noma Guide to Fermentation_, it’s about to be taken to a whole new level.

## Details

- **Price:** 30.99 GBP
- **Vendor:** Artisan Books
- **Type:** René Redzepi
- **Tags:** All Books, Food and Drink

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 30.99 GBP | In stock |

## Images

- The Noma Guide to Fermentation by René Redzepi (Hardcover)

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> Updated: 2026-07-13