The Noma Guide to Fermentation

by René Redzepi

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Recommended by

Chris Bulow

Pig enthusiast

You should probably ignore the hype around restaurant Noma and Redzepi. That said and whether you choose to buy into the whole manufactured “best restaurant in the world” machine or not, this guide by ex-Noma alumni, polymath David Zilber, is totally canon now for major microbe magic. More about process than recipe, if you have any interest in any type of fermentation, it’s an honourable successor to the earlier works by Sandro Katz and won’t age or lose relevance in the way that the restaurant has. Go garums!