The Noma Guide to Fermentation (René Redzepi, David Zilber) Southwest 4 of which feature Absinthe

4 of which feature Absinthe

•  Flourless Chocolate Truffle Cake

Pastry components as universal as ganache and gianduja

pigs being prepared for the fire

bound with leather string

The Noma Guide to Fermentation (René Redzepi, David Zilber) Southwest 4 of which feature AbsintheAt 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