René Redzepi is one of the most influential chefs in the world. The co-owner of two-Michelin star restaurant Noma, four times named best restaurant in the world, Redzepi has revolutionized cooking with a new Nordic cuisine that is inspired by nature and characterized by inventiveness and bold, clean flavors. The Noma Guide to Fermentation, his first-ever book for home cooks, was co-written by David Zilber, chef, photographer, and head of Noma’s acclaimed fermentation lab in Copenhagen. In it, the authors redefine the possibilities of a restaurant cookbook by sharing new techniques for fermentation—the "secret sauce" behind every dish at Noma—and offering groundbreaking knowledge and original recipes for home cooks and professional chefs alike.
Redzepi and Silber also worked together on You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another, the first in a planned series on the state of food today. Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas.
This very special event will include a fermentation demonstration, conversation, and tasty treat for audience members.
This event is presented in partnership with the Danish Embassy.
We are no longer able to take orders for signed copies of this book in advance of the event.
Online ticket sales have ended. Tickets may be available at the door.
Ticket only: $25
1 Ticket and 1 Book: $48 ($46 for members)
2 Tickets and 1 Book: $60 ($58 for members)
2 Tickets and 2 Books: $72 ($68 for members)