René Redzepi – författare

Noma Guide to Fermentation

Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

Noma Guide to Building Flavour

Including recipes and techniques for sauces, butters, broths, reductions, preserves, vinaigrettes, flavoured salts, and infused oils

Noma 2.0

Work in Progress

A Journal

You and I Eat the Same

On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1)