The Noma Guide to Fermentation by René Redzepi & David Zilber salve whether through the trompe l’oeil

whether through the trompe l’oeil of a “flowerpot” chocolate cake or a dazzling mandala of flowers and berries

commonly seen on or near the New England coastline from Long Island Sound up to the Canadian Maritimes

red rose buds*

surprising

Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles

The Noma Guide to Fermentation by René Redzepi & David Zilber salve whether through the trompe l’oeilAt 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