Cover image for The Noma guide to fermentation : foundations of flavor  / René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler.
The Noma guide to fermentation : foundations of flavor / René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler.
Title Variants:
Foundations of flavor :

the Noma guide to fermentation
Publication Information:
New York : Artisan, a division of Workman Publishing Co., Inc., [2018]

Physical Description:
455 pages : illustrations (chiefly color) ; 26 cm
General Note:
Includes index.
Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables.


Call Number
Material Type
Home Location
664.024 RED Book Adult General Collection

On Order



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 flavour 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 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: 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 100 original recipes.

Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation , it's about to be taken to a whole new level.

Author Notes

René Redzepi is the chef and co-owner of noma in Copenhagen, four times recognised 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 100 Most Influential People in the World); been featured in publications from the New York Times to Wired ; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine , an IACP and James Beard Award winner, has over 150,000 copies in print. He is also the author of A Work in Progress . He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.

David Zilberis a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.

Reviews 1

Publisher's Weekly Review

Frequently lauded as one of the world's best restaurants and recipient of two Michelin stars, Copenhagen's Noma is known worldwide for the creativity and resourcefulness of head chef RenAc Redzepi (Noma: Time and Place in Nordic Cuisine) and his staff. Here, Redzepi and Zilber, Noma's head of fermentation, share their insights in a wildly practical and fascinating examination of one of the world's oldest methods of food preservation. Beginning with simple lacto-fermented recipes (just add salt) using plums, blueberries, and porcini mushrooms, the chefs gradually up the fermentation ante, culminating with the highly concentrated and wildly funky garum, an umami-packed cousin to fish sauce; the Noma crew also makes a beef-based version. Practical applications abound, such as DIY lemon verbena kombucha, whiskey vinegar, and shoyu-buttermilk fried chicken (add shoyu to buttermilk for the marinade). Recipes are clearly written and accompanied by more than 500 photos. Whether readers opt for a DIY fermentation chamber using a restaurant speed rack or a basic Styrofoam cooler, if they follow the instructions to the letter, including cleanliness ("remember, you're playing with live ammo," the authors caution), they're bound to wind up with not just a new culinary skill but a deeper appreciation for this ancient technique. (Oct.) © Copyright PWxyz, LLC. All rights reserved.