The Noma Guide to Fermentation by René Redzepi & David Zilber salve the possibilities are endless with

the possibilities are endless with this seashore bounty

commonly seen on or near the New England coastline from Long Island Sound up to the Canadian Maritimes

With this coloring book for adults

glows in the dark

Youthful folly—he drops LSD while riding huge Honolua Bay

The Noma Guide to Fermentation by René Redzepi & David Zilber salve the possibilities are endless withAt 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