Noma Guide to Fermentation — René Redzepi & David Zilber
The world's best restaurant shares its fermentation techniques. Demanding, beautiful, and extraordinary.
The Art of Fermentation — Sandor Katz
The definitive guide to fermented foods and drinks from around the world. Comprehensive and joyful.
David Zilber
Headed the fermentation lab at Noma in Copenhagen from 2014 to 2018. Co-wrote The Noma Guide to Fermentation (2018) with René Redzepi — the most rigorous popular fermentation book ever published and a standard text in restaurant kitchens worldwide.
René Redzepi
Co-founded Noma in Copenhagen in 2003, which has been named World's Best Restaurant five times. Co-wrote The Noma Guide to Fermentation (2018) with David Zilber — a working manual for restaurant-level fermentation that defined a generation of New Nordic cuisine.
Sandor Katz
Living with HIV in rural Tennessee in the 1990s, he turned to fermentation as a personal survival practice and ended up writing Wild Fermentation (2003) and The Art of Fermentation (2012). The latter won a James Beard Award and is the field's standard reference.
