The Noma Guide to FermentationThe Noma Guide to Fermentation, by Ren Redzepi and David Zilber, is a groundbreaking cookbook that delves into the art and science of fermentation, a technique integral to the extraordinary flavours at Noma, the world renowned restaurant frequently named the best in the world. This comprehensive guide introduces readers to an array of fermentation techniques that go well beyond the basics of kimchi and sauerkraut. New York Times Bestseller Named one