TASTE MAKERS

Essential cookbooks for the holidays.

THE NOMA GUIDE TO FERMENTATION

A foundation to Noma’s most extraordinary flavours, the magic of René Redzepi’s fermentation labs are revealed in this book. Recipes include koji, kombucha, shoyu, vinegar, garum, and more. Discover these gamechanging ingredients and how you can maximise their potential in the comfort of your kitchen.

THE NORDIC BAKING BOOK

All areas of Nordic home baking, from Icelandic rye bread to Swedish tosca buns, are showcased in one comprehensive edit by the head chef of two Michelinstarred Fäviken, Magnus Nilsson. The rich landscape of the Nordic region is also documented through 100 photographs, shot exclusively by Nilsson.

A VERY SERIOUS COOKBOOK: CONTRA WILDAIR

The adventurous spirit of Contra and Wildair’s chef duo Jeremiah Stone and Fabián von Hauske are reflected in these witty chapters. Read ‘Always’ for non-seasonal recipes and ‘Sometimes’ for global travel inspiration.

A Very Serious Cookbook:Contra Wildair by Alison Roman, Fabián von Hauske, and Jeremiah Stone

Nordic landscapes to inspire edible journeys

Festive baking made cooler with The Nordic Baking Book by Magnus Nilsson

Master fermentation in your home with The Noma Guide To Fermentation by René Redzepi and David Zilber