Posted: 2018/10/19

René Redzepi and David Zilber's THE NOMA GUIDE TO FERMENTATION (Artisan Books) was officially released this past Tuesday, October 16, and the media is already abuzz about the book. CBS This Morning travelled to Noma in Copenhagen—four times recognized as the world’s best by the World’s 50 Best Restaurants—to chat with René and David about their fermentation lab and the use of fermentation in the restaurant's menu.

The New York Times included The Noma Guide to Fermentation in their Best Cookbooks of Fall 2018, calling it "[a] significant marker of an ever-advancing culinary culture" and "[a] fresh set of transformative cooking fundamentals [that]... make ferments something cooks reach for as readily as salt."

Forbes also published an article this weeked titled "Why Noma's René Redzepi believes fermentation is the future of food."

The Noma Guide to Fermentation is featured in the cookbook gift guide in the November issue of Canadian House & Home, with features and interviews to come from Postmedia, CBC Radio All in a Weekend, Canada's 100 Best Restaurants, La Presse, SHARP Magazine, and more!

René and David were in Toronto last Sunday, October 14 to kick off their North American book tour, where they presented their new book to an enthusiastic sold-out crowd at Isabel Bader Theatre. Up next will be a solo trip for David Zilber to Montreal, where Appetite for Books will host a one-on-one Q&A and book signing with David on Saturday, October 27 at 2:00 pm. Details and RSVP for the event can be found here.


In The Noma Guide to Fermentation, Redzepi and Zilber share for the first time the techniques behind Noma’s extensive pantry of ferments. The book translates what they do in the restaurant into approachable and meticulously tested recipes for a home kitchen, with 500 step-by-step time-lapse photographs and illustrations illuminating the process. Its nine chapters—a Primer on fermentation; Lacto-Fermented Fruits and Vegetables; Kombucha; Vinegar; Koji; Misos & Peaso; Shoyu; Garum; and Black Fruits and Vegetables—are ordered from simple to more complicated, so those who have some experience can dive right into the later sections.


RENÉ REDZEPI is the chef and co-owner of Noma, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of TIME (and been named one of TIME’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. Find him on Instagram @reneredzepinoma and @nomacph.

DAVID ZILBER is a chef and photographer who hails from Toronto, Ontario. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.

The Noma Guide to Fermentation

The world’s most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation—the “secret sauce” behind every dish at ...
9781579657185 Hardback
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