"The Noma Guide to Fermentation" by René Redzepi & David Zilber
This guide by René Redzepi and David Zilber covers fermentation techniques used at Noma, a three-Michelin-starred restaurant. It includes over 100 recipes and is praised for its clean design.
- The Noma Guide to Fermentation is rated as the New York Times Best Cookbook of Fall 2018.
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- Default Title — 49.85 CAD — In stock
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