David Zilber

David ZilberDavid Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served s director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber. Read More Read Less

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1.
Miso, Tempeh, Natto & Other Tasty Ferments27 % NR
Publisher: Storey Publishing
4.6 (5)
₹2,825
₹2,062
Binding:
Paperback
Release:
25 Jun 2019
Language:
English
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2.
The Noma Guide to Fermentation27 % NR
Publisher: Artisan Publishers
4.9 (7)
₹3,616
₹2,640
Binding:
Hardback
Release:
16 Oct 2018
Language:
English
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3.
La guia de fermentacion de Noma: Incluye koji, kombuchas, salsas shoyu, misos, vinagres, garum, fermentos lacticos y frutas y hortalizas negras (Foundations of Flavor)NR
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5.
RottenNR
Publisher: Penguin Books Ltd
No Review Yet
₹2,196
Binding:
Hardback
Release:
02 Oct 2025
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6.
Healthy Times 423 % NR
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₹2,121
₹1,633
Binding:
Paperback
Release:
16 Jul 2024
Language:
English
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7.
The House of Rizhin: Chassidus and the Rizhiner DynastyNR
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₹3,069
Binding:
Hardcover
Release:
01 Jan 2004
Language:
English
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