The Noma Guide to Fermentation

Penned by René Redzepi, chef and co-owner of Noma, and David Zilber, head of the restaurant’s fermentation program, The Noma Guide to Fermentations is a book as beautiful as it is informative. Fermenting is a vital part of the culinary world and continues to grow because of its health benefits and complex flavors. Using more than 500 step-by-step recipes and illustrations, the pair give readers exclusive insight …

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