By: René Redzepi, David Zilber

The Noma Guide to Fermentation (Foundations of Flavor)

At Noma, every dish includes some form of fermentation, whether it’s a bright and refreshing vinegar, a deeply savory miso, an electrifying drop of garum, or a tart bite of pickled vegetable. In the first of a new series of books that will share the philosophies and techniques behind the rest

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The Noma Guide to Fermentation (Foundations of Flavor)
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