The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

David Zilber

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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today--and offering revolutionary knowledge and original recipes for home cooks and professional c

440 pages, 750 full-colour photographs

Media	Books Hardcover Book (Book with hard spine and cover)
Released	October 16, 2018
ISBN13	9781579657185
Publishers	Workman Publishing
Genre	Food, Wine
Pages	456
Dimensions	197 × 260 × 42 mm · 1.17 kg
Language	English