u003cbu003eu003ciu003eNew York Timesu003c/iu003e Bestselleru003c/bu003eu003cbru003eu003cbru003eu003cbu003eA u003ciu003eNew York Timesu003c/iu003e Best Cookbook of Fall 2018u200bu003cbru003eu003cbru003e “An indispensable manual for home cooks and pro chefs.” —u003ciu003eWiredu003c/iu003eu003c/bu003eu003cbru003eu003cbru003eAt Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s 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 Noma’s extraordinary flavor profiles.u003cbru003eu003cbru003e Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, u003ciu003eThe Noma Guide to Fermentationu003c/iu003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.u003cbru003eu003cbru003e Fermentation is already building as the most significant new direction in food (and health). With u003ciu003eThe Noma Guide to Fermentationu003c/iu003e, it’s about to be taken to a whole new level.