The Noma Guide to Fermentation (René Redzepi, David Zilber) Special Occasion with caricatures

with caricatures

an ambitious new approach to cooking

Replete with ads for local businesses and with recipes from church members for Fig Pudding

honeycomb bread

Quarter cloth & patterned boards

The Noma Guide to Fermentation (René Redzepi, David Zilber) Special Occasion with caricaturesAt Nomafour times named the worlds best restaurantevery dish includes some form of fermentation, whether its 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 Nomas extraordinary flavor profiles. Now Ren Redzepi, chef and co owner of Noma, and David Zilber, the chef who runs the restaurants acclaimed fermentation lab, share never before