The Noma Guide to Building Flavour
Including recipes and techniques for sauces, butters, broths, reductions, preserves, vinaigrettes, flavoured salts, and infused oils
Published on 21. April 2026
452 pages
978-1-64829-564-5 (ISBN)
Description
Finally, the secret sauce of Noma is revealed-the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now make and use to elevate every part of their cooking.
Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma-including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc-are shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers-whether professionals or avid home cooks-will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs.
In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.
Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma-including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc-are shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers-whether professionals or avid home cooks-will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs.
In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.
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Other editions
Additional editions
Rene Redzepi
The Noma Guide to Building Flavour
Including recipes and techniques for sauces, butters, broths, reductions, preserves, vinaigrettes, flavoured salts, and infused oils
Book
04/2026
Artisan Books
€44.50
Available immediately
Persons
René Redzepi is the chef and co-owner of Noma in Copenhagen, five times recognized as the world's best restaurant. In 2021, Noma was awarded its third Michelin Star. Redzepi has been featured in publications from the New York Times to Wired and profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner, and The Noma Guide to Fermentation was a New York Times bestseller. He lives in Copenhagen with his wife, Nadine Levy Redzepi, their three children, and their dog, Ponzu. Find him on Instagram at @reneredzepinoma and @nomacph.
Content
Chapter 1: Pickles and Preserves
Vinegars and Vinegar Pickles
Pine Vinegar
Oregano and Lemon Thyme Vinegar
Fines Herbes Vinegar
Pickled Wild Beach Roses
Pickled Elderflower
Pickled Black Currant Shoots
Preserved Pickled Chantarelles
Pickled Chiles
Pickled Fennel
Salted and Brined Preserves
Salted Ramson Capers
Sloeberry Capers
Black Currant Capers
Pinecone Olives
Brined Noble Fir Cones
Brined Unripe Grapes
Brined Japanese Quince
Brined Green Gooseberries
Chapter 2: Dried Ingredients, Salts, Spice Mixes
Dried Ingredients
Dried Vegetables
Dried Flowers and Herbs
Semi-Dried Fruit
Blended Salts
Pine Salt
Elderflower Salt
Yuzu Salt
Rose Salt
Reduced Salts
Noble Fir Salt
Saffron Kelp Salt
Cold-Infused Kelp Salt
Roasted Kelp Salt
Spice Mixes
Danish Curry Powder
Marigold Spice Mix
Mustard Seed Spice Mix
Roseroot Spice Mix
Reindeer Penis Spice Mix
Berry Spice Mix
Woodruff and Japanese Quince Za'atar
Chapter 3: Oils and Butters
Pressed Oils
Hazelnut Oil
Linseed Oil
Mustard Seed Oil
Walnut Oil
Sunflower Seed and Beef Garum Oil
Macerated Oils
Horseradish Oil
Rhubarb Root Oil
Cep Oil
Mirabelle Blossom Oil
Pheasant-Spice Oil
Fresh Barley Koji Oil
Roasted Kelp Oil
Blended Oils
Rose Geranium Oil
Douglas Fir Oil
Lemon Verbena Oil
Elderflower Oil
Parsley Oil
Black Currant Leaf Oil
Rose Oil
Pounded Oils
Spruce Wood Oil
Douglas Fir Wood Oil
Black Currant Wood Oil
Butters
Smoked Butter
Brown Butter
Fresh Barley Koji Butter
Japanese Quince Butter
Chapter 4: Broths and Other Liquids
Broths
Cold-Infused Dashi
Roasted Kelp Dashi
Pine Dashi
Yeast Broth
Maitake Broth
Mushroom Kelp Broth
Shrimp Stock
Smoked Fish Broth
Clarified Crab Broth
Ice-Clarified Mussel Broth
Other Liquids
Pressing Through a Superbag
Pressing with a Wine Press
Freezing Before Pressing
Slow Machine Juicing (Masticating)
Fast Machine Juicing (Centrifugal Juicing)
Clarifying by Boiling
Ice-Clarifying
Chapter 5: Reductions, Skins, Caramels, Fudges
Reductions
Cucumber Reduction
Peaso Water Reduction
Yeast Broth Reduction
Dashi Reduction
Beet Reduction
Blueberry Reduction
Skins
Fresh Milk Skin (Nordic Milk Yuba)
Caramelized Milk Skin
Duck Skin
Caramels
Rabbit Caramel
Mussel Caramel
Bearamel
Fudges
Vegetable Fudge
Linseed Fudge
Elderflower Fudge
Black Currant Wood Fudge
Rose Fudge
Morita Chile Fudge
Scallop Fudge
Chapter 6: Pastes
Parsley Paste
Parsley Puree
Corn and Pumpkin Bushi Paste
Ant and Morita Chile Paste
Nordic Pesto
Sunflower, Rhubarb, and Lingonberry Paste
Pan-Roasted Strawberry Paste
Chapter 7: Sauces
Vinaigrettes
Forest Vinaigrette
Rose Vinaigrette
Warm Mushroom Vinaigrette
Green Sauces
Parsley Kelp Sauce
Ramson Sauce
Grilled Green Asparagus Sauce
Nasturtium Sauce
Oyster Emulsion
Egg-Based Sauces
Cured Egg Yok Sauce
Whisky Egg Yolk Sauce
Rose Béarnaise
Brown Butter Emulsion
Butter Sauces
Lacto-Koji Butter Sauce
Koji Jasmine Sauce
Smoked Tomato-Koji Sauce
Rose and Yeast Sauce
Roasted Kelp Butter Sauce
Kelp Mushroom Truffle Sauce
Cheese Sauce
Grasshopper Walnut Mole
Chapter 8: Sweet Flavours
Syrups
Elderflower Syrup
Beeswax Syrup
Lemon Thyme Syrup
Quince Syrup
Douglas Fir Syrup
Ant Honey
Fruit Leathers and Compotes
White Currant Leather
Strawberry Leather
Lacto-Plum Leather
Rosehip Leather
Sea Buckthorn and Carrot Leather
Aronia Kelp
Rhubarb Compote
Japanese Quince Compote
Tree Sweets
Candied Pinecones
Candied Tree Sap
Candied Magnolia Blossoms
Pralines and Sweet Sauces
Pumpkinseed Praline
Berry Praline
Pine Praline
Poppyseed Praline
Chestnut Praline
Chocolate Sauce
Chestnut Mochi
Vinegars and Vinegar Pickles
Pine Vinegar
Oregano and Lemon Thyme Vinegar
Fines Herbes Vinegar
Pickled Wild Beach Roses
Pickled Elderflower
Pickled Black Currant Shoots
Preserved Pickled Chantarelles
Pickled Chiles
Pickled Fennel
Salted and Brined Preserves
Salted Ramson Capers
Sloeberry Capers
Black Currant Capers
Pinecone Olives
Brined Noble Fir Cones
Brined Unripe Grapes
Brined Japanese Quince
Brined Green Gooseberries
Chapter 2: Dried Ingredients, Salts, Spice Mixes
Dried Ingredients
Dried Vegetables
Dried Flowers and Herbs
Semi-Dried Fruit
Blended Salts
Pine Salt
Elderflower Salt
Yuzu Salt
Rose Salt
Reduced Salts
Noble Fir Salt
Saffron Kelp Salt
Cold-Infused Kelp Salt
Roasted Kelp Salt
Spice Mixes
Danish Curry Powder
Marigold Spice Mix
Mustard Seed Spice Mix
Roseroot Spice Mix
Reindeer Penis Spice Mix
Berry Spice Mix
Woodruff and Japanese Quince Za'atar
Chapter 3: Oils and Butters
Pressed Oils
Hazelnut Oil
Linseed Oil
Mustard Seed Oil
Walnut Oil
Sunflower Seed and Beef Garum Oil
Macerated Oils
Horseradish Oil
Rhubarb Root Oil
Cep Oil
Mirabelle Blossom Oil
Pheasant-Spice Oil
Fresh Barley Koji Oil
Roasted Kelp Oil
Blended Oils
Rose Geranium Oil
Douglas Fir Oil
Lemon Verbena Oil
Elderflower Oil
Parsley Oil
Black Currant Leaf Oil
Rose Oil
Pounded Oils
Spruce Wood Oil
Douglas Fir Wood Oil
Black Currant Wood Oil
Butters
Smoked Butter
Brown Butter
Fresh Barley Koji Butter
Japanese Quince Butter
Chapter 4: Broths and Other Liquids
Broths
Cold-Infused Dashi
Roasted Kelp Dashi
Pine Dashi
Yeast Broth
Maitake Broth
Mushroom Kelp Broth
Shrimp Stock
Smoked Fish Broth
Clarified Crab Broth
Ice-Clarified Mussel Broth
Other Liquids
Pressing Through a Superbag
Pressing with a Wine Press
Freezing Before Pressing
Slow Machine Juicing (Masticating)
Fast Machine Juicing (Centrifugal Juicing)
Clarifying by Boiling
Ice-Clarifying
Chapter 5: Reductions, Skins, Caramels, Fudges
Reductions
Cucumber Reduction
Peaso Water Reduction
Yeast Broth Reduction
Dashi Reduction
Beet Reduction
Blueberry Reduction
Skins
Fresh Milk Skin (Nordic Milk Yuba)
Caramelized Milk Skin
Duck Skin
Caramels
Rabbit Caramel
Mussel Caramel
Bearamel
Fudges
Vegetable Fudge
Linseed Fudge
Elderflower Fudge
Black Currant Wood Fudge
Rose Fudge
Morita Chile Fudge
Scallop Fudge
Chapter 6: Pastes
Parsley Paste
Parsley Puree
Corn and Pumpkin Bushi Paste
Ant and Morita Chile Paste
Nordic Pesto
Sunflower, Rhubarb, and Lingonberry Paste
Pan-Roasted Strawberry Paste
Chapter 7: Sauces
Vinaigrettes
Forest Vinaigrette
Rose Vinaigrette
Warm Mushroom Vinaigrette
Green Sauces
Parsley Kelp Sauce
Ramson Sauce
Grilled Green Asparagus Sauce
Nasturtium Sauce
Oyster Emulsion
Egg-Based Sauces
Cured Egg Yok Sauce
Whisky Egg Yolk Sauce
Rose Béarnaise
Brown Butter Emulsion
Butter Sauces
Lacto-Koji Butter Sauce
Koji Jasmine Sauce
Smoked Tomato-Koji Sauce
Rose and Yeast Sauce
Roasted Kelp Butter Sauce
Kelp Mushroom Truffle Sauce
Cheese Sauce
Grasshopper Walnut Mole
Chapter 8: Sweet Flavours
Syrups
Elderflower Syrup
Beeswax Syrup
Lemon Thyme Syrup
Quince Syrup
Douglas Fir Syrup
Ant Honey
Fruit Leathers and Compotes
White Currant Leather
Strawberry Leather
Lacto-Plum Leather
Rosehip Leather
Sea Buckthorn and Carrot Leather
Aronia Kelp
Rhubarb Compote
Japanese Quince Compote
Tree Sweets
Candied Pinecones
Candied Tree Sap
Candied Magnolia Blossoms
Pralines and Sweet Sauces
Pumpkinseed Praline
Berry Praline
Pine Praline
Poppyseed Praline
Chestnut Praline
Chocolate Sauce
Chestnut Mochi
