“At first, we had no idea how fermentation worked,” says Rene Redzepi, in The Noma Guide to Fermentation, the new cookbook he co-authored with David Zilber.

Noma chef Rene Redzepi’s new cookbook explores the healthy fermentation trend

  • Co-authored with David Zilber, the head of Noma’s fermentation lab, The Noma Guide is a revelation on everything from vinegars to kimchi and kombucha
Topic |   Food and Drinks

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“At first, we had no idea how fermentation worked,” says Rene Redzepi, in The Noma Guide to Fermentation, the new cookbook he co-authored with David Zilber.
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