And they do so with a book conceived... "The Noma Guide to Fermentation," from the chefs René Redzepi and David Zilber, draws new inspiration from an ancient Fermentation—the controlled breakdown of food by microorganisms—is an ancient and fundamental culinary practice, a human innovation... 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... The Noma Guide to Fermentation is a landmark work that makes the biochemical process newly accessible, and, dare we say it, fun.
His restaurant, Noma, four times was named the Fermentation isn't responsible for one specific taste at Noma, Redzepi says, it's responsible for improving the flavor of everything. Noma Guide to Fermentation. René Redzepi.