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"A fascinating work that fulfills its goal to 'give readers some sense of what it’s like to be a bird'
culinary science
DAMON GALGUT
"The writing is fun and not the least bit didactic
The Noma Guide to Fermentation by Rene Redzepi & David Zibler blue "A fascinating work that fulfillsNew York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Apptit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more "An
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