Online ticket sales will close at 11AM on Friday, October 26.
This event takes place at First Parish Church in Harvard Square. Tickets, which include a copy of The Noma Guide to Fermentation, are required.
David Zilber will be in conversation with Dr. Pia Sorensen, Lecturer on Science and Cooking at Harvard’s John A. Paulson School of Engineering and Applied Sciences.
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s 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 Noma’s extraordinary flavor profiles. David Zilber is the chef who runs the restaurant’s acclaimed fermentation lab, and in this new book he has co-authored with René Redzepi, chef and co-owner of Noma, they share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.
Online ticket sales will close at 11AM on Friday, October 26.
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