The Noma Guide to Fermentation by René Redzepi & David Zilber astronomy The study storage box illustrates

The study storage box illustrates the moon phases and is ideal to keep the pieces safe

Dulse & Rugosa’s Slightly Seaweedy Soap is infused with sugar kelp

This special blend of Maine seaweed cools and soothes minor skin irritations

hen of the woods to Indian cucumber

The Noma Guide to Fermentation by René Redzepi & David Zilber astronomy The study storage box illustratesAt 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