At Noma, every dish includes some form of fermentation, whether it's a bright and refreshing vinegar, a deeply savory miso, an electrifying drop of garum, or a tart bite of pickled vegetable. In the first of a new series of books that will share the philosophies and techniques behind the restaurant four times recognized as the world's best, Rene Redzepi, founder and head chef, and David Zilber, director of Noma's fermentation lab, will show readers how to build their own pantry of ferments, including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-fermented vegetables, and black fruits. Foundations of Flavour: The Noma Guide to Fermentation includes approachable instructions and supporting photographs that will demonstrate the steps to re-create each of Noma's innovative flavors at home, as well as thoughtful suggestions for how cooks can use these new ingredients that will elevate their everyday cooking to a whole new level.