The Noma Guide to Fermentation: René Redzepi and David Zilber - 92Y, New York

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The Noma Guide to Fermentation: René Redzepi and David Zilber

Copenhagen’s Noma has four times been named the world’s best restaurant—and the process of fermentation is the secret ingredient behind its success.

Now you, too, can bring the culinary magic of Noma to your meals with The Noma Guide to Fermentation, the revolutionary new cookbook by iconic chef and co-owner René Redzepi and David Zilber, who runs the restaurant’s fermentation lab. Gain unprecedented insight into Noma’s creative process as Redzepi and Zilber stop by 92Y to show you how to achieve complex, nuanced, and delicious flavors through fermentation—in your very own kitchen.

René Redzepi

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 …

David Zilber 

David Zilber is a chef and photographer who hails from Toronto, Canada …