At Noma, an iconic Copenhagen restaurant awarded two Michelin stars and voted the best in the world four times, every dish involves some form of fermentation, be it the bright notes of vinegar, the deep savoriness of miso, the electrifying splash of garum or the intense sweetness of black garlic Fermentation (fermentation, pickling) is perhaps the most fashionable and useful trend in modern cooking; this is the foundation behind the unique flavors of Noma cuisine. For the first time, Noma chef and co-owner Rene Redzepi and head of the restaurant's famous fermentation laboratory, David Silber, reveal their secrets and methods for preparing the very fermented foods that Noma is famous for. This guide will incredibly expand your culinary horizons, because fermentation is It's not just sauerkraut: you'll find koji, kombucha, shoyu, miso, lacto-fermented foods, different types of vinegar, fish and meat garums, and even black fruits and vegetables. Just as important, Redzepi and Silber show, through more than 100 original recipes, how to use these amazing ingredients in specific dishes—and in doing so, transform your cooking. The book contains more than 500 color step-by-step photographs and illustrations, and all recipes are carefully tested in the Noma laboratory. "Fermentation knows no boundaries. In Denmark it is as much a part of the culinary tradition as in Italy, Japan or China. Without fermentation there is no kimchi, no soft sourdough bread, no parmesan, no wine, beer or strong alcohol, no pickles, no soy sauce, no pickled herring, no rye bread. No fermentation Noma. Our restaurant has always been associated with wild food and foraging, but in fact, the cornerstone of Noma is fermentation." (René Redzepi, David Silber)

"This is the most scientific, modern and radical guide to fermentation . And one of the most informative. I'm one of those people who have all sorts of jars and mother starters bubbling under the kitchen sink, but this book helped me finally understand what processes are behind it all... Each recipe is accompanied by ideas on what to actually do with the resulting product, further stimulating our imagination and opening up entirely new approaches to food." - The New York Times Book Review

"A stunningly comprehensive guide to fermentation, offering home cooks and curious foodies unprecedented a look at the fascinating mechanics of centuries-old techniques, and even with recipes. A landmark work that makes the biochemical process accessible and even fun in a new way." - FoodandWine

"This book collects detailed recipes from Noma Restaurant's most successful finds, documents the current state of the craft they helped advance, and offers an excellent introduction to the techniques and joys of microbial cooking for chefs and home cooks alike." - Harold McGee, author of On Food and Cooking

"Now I I want to lactoferment everything I see! A huge new world of ideas opened up to me. Rene and the Noma team generously share their knowledge, stories of their first serendipitous fermentation experiences, and the alchemy of mold, yeast, and bacteria can completely transform food preparation." - Kylie Kwong, chef and co-owner of Billy Kwong

"A window into the secrets of the magic... perhaps the most famous restaurant in the world" - Food & Wine

"René Redzepi and the Noma team bring extraordinary creativity to the ancient and universal practice of fermentation. Accessible even to beginners, this guide is sure to elevate the methods and techniques of those of us who have long been captivated by the vast realm of fermentation." - Sandor Katz, author of The Art of Fermentation

" An indispensable guide for home cooks and professional chefs alike." - Wired

"The book makes clear that [Redzepi's] secret is not fermentation, but how he elevated it to the level of fine art... Written with lightness, humor and journalistic insight in the spirit of Michael Pollan." - Modern Farmer

"Affordable recipes that home cooks can use to add nuance to their cooking." - Fine Cooking

"Something for true food geeks (in the most complimentary sense)... The recipes are excitingly inventive, and the processes behind the recipes are described in a style that makes a newbie like me feel like they can try it too," - FieldandStream