Jane Recommends: The Noma Guide to Fermentation by Rene Redzepi

Some years ago whilst wandering around Copenhagen on a murky extremely cold March day I came across the Restaurant Noma and have never forgotten the moment.

Firstly I was drawn to the building. Architecturally interesting located by the water. Further snooping revealed it to be a Restaurant the perfect refuge from that foggy cold which was seeping into my bones. Much as I love Copenhagen the water front on such a day can be so, so bleak. Candle lit and warm there was no doubting it was inviting me in and so I was introduced to Noma. The meal seemed simple but unbeknown to me it was an unannounced masterpiece of flavours. I sat there and glowed.

Noma, named four times Best Restaurant of the World, includes Fermentation in many of its recipes.

This technique has been growing in popularity across Europe not just for flavour but from a health viewpoint too. We're inclined to think of Fermentation as a preserving method of the past or linked to Eastern European recipes but slowly in this country we are recognising its values. Hence we're wanting to know more.

Imagine my excitement when I saw that Rene Redzepi had written this beautiful book. With over 100 recipes it provides a new direction in healthy eating and food preparation. For both design and content I rank this as one of my favourite Cookery Books this Christmas.

Hope you enjoy it too.

Jane