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Workman Publishing Co.

The Noma Guide to Fermentation

$ 40.00

The Noma Guide to Fermentation

$ 40.00

Fermentation is the foundation of the colorful palette that NOMA (4 timed named world's best restaurant) serves up on a daily basis! From vinegars and misos, to garum and black garlic, every dish is a masterful assortment of fermented foods that fill the belly and inspire the tastebuds! 

Now you can bring a little bit of that NOMA magic into your kitchen with the Noma Guide to Fermentation. Let the owners, chefs, and fermentation experts René Redzepi and David Zilber, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments.

With more than 500 step-by-step photographs and illustrations, and with every recipe approach-ably written and meticulously tested, this bible of fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables; AND shows how to use these game-changing pantry ingredients in more than 100 original recipes! Time to get fermenting!

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