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The Noma Guide to Fermentation
Book • 2018
The Noma Guide to Fermentation by René Redzepi and David Zilber explores the art and science of fermentation, offering insights and techniques from the acclaimed Noma restaurant.
It provides detailed recipes and practical advice for fermenting various ingredients, helping readers elevate their culinary creations.
The book covers a wide range of ferments, including koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables.
It provides detailed recipes and practical advice for fermenting various ingredients, helping readers elevate their culinary creations.
The book covers a wide range of ferments, including koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables.
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Rich Roll
Roll On: Everything Roll On
