Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
Description
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
I have a question about the book:
‘The Noma Guide to Fermentation - Zilber, David, Redzepi, Rene’.
Fill in the form below.
We will respond as fast as possible.
