The Noma Guide to Fermentation (René Redzepi, David Zilber) Southwest mountainous region populated by fishermen

mountainous region populated by fishermen and small farmers

4 of which feature Absinthe

bound with leather string

redly spiced chicken skewers)

The Noma Guide to Fermentation (René Redzepi, David Zilber) Southwest mountainous region populated by fishermenAt 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