The Noma Guide to Fermentation
The Noma Guide to Fermentation
Book
At Noma — five times named the world’s best restaurant — every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savoury miso, an electrifying drop of garum, or the sweet intensity of black garlic. René Redzepi, chef and co-owner of Noma, and David Zilber, the chef behind the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques for creating Noma’s extensive pantry of ferments.
We conceived the book with legibility and clarity to ensure that Redzepi and Zilber’s knowledge and techniques, shared in more than 500 step-by-step photographs and illustrations, are accessible to home cooks.
Commissioning Zurich-based artist Paula Troxler was a vital design decision — the humour and warmth of her ingenious work have brought the scientific and, at times, daunting subject to life and made it fun. In this project, she chose an abstract and metaphoric illustration to show the world of taste and fermentation.
From the start, René wanted to create somewhat of a handbook or a manual, so in our research, we looked at mathematics and biology school books for reference. We love that the hands featured on the front and back cover simply and directly suggest the notion of making and experimenting, linking to the word ‘manual’, which comes from the Latin root word meaning “of the hand”.
New York Times Bestseller
Publisher: Artisan
Illustrator: Paula Troxler
2018
