The Noma Guide to Fermentation (René Redzepi, David Zilber) Southwest SIGNED with a specially mounted

SIGNED with a specially mounted bookplate

Ottolenghi Flavor is the exciting

Pastry components as universal as ganache and gianduja

•  Flourless Chocolate Truffle Cake

but it has become a cult favorite for quick pickling or marinades

The Noma Guide to Fermentation (René Redzepi, David Zilber) Southwest SIGNED with a specially mountedAt 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