David Zilber
David 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 as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.
David 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 as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber. See less
David Zilber's Featured Books
David Zilber book reviews
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Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide to Fermenting Grains and Beans
Full Do-It-Yourself Instructions!
by June, Jul 21, 2022
Super thorough, well researched and very detailed. Greatly expanded my understanding of what all these foods are and how to make and buy them. Read More
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The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
Serious fermentation
by Vampa, Dec 18, 2018
I am extremely glad I purchased this book and rate it highly. But although it has been valuable to me, I recognize that it isn't for everyone. The authors have built a lab in conjunction with their ... Read More
