Noma Guide to Fermentation : Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables, Hardcover by Redzepi, René; Zilber, David; Sung, Evan (PHT); Troxler, Paula (ILT), ISBN 1579657184, ISBN-13 9781579657185, Like New Used, Free shipping in the US Describes how the chefs at the Copenhagen restaurant Noma make the fermented flavorings, based on fermentation traditions from throughout the world, that are basic to the foods they serve, and suggests possible uses for fermented foods.
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