The Noma Guide to Fermentation - (Foundations of Flavor) by René Redzepi & David Zilber (Hardcover)

The Noma Guide to Fermentation is a comprehensive cookbook that provides home cooks and professional chefs with the knowledge and techniques needed to create an extensive pantry of ferments, including kimchi, sauerkraut, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables.

With over 500 step-by-step photographs and illustrations, this book offers a fresh perspective on the centuries-old technique of fermentation, making it accessible and enjoyable for everyone.

Whether you're a beginner or an experienced cook, The Noma Guide to Fermentation will inspire you to experiment with new flavors and textures, elevating your cooking to a whole new level.

Don't miss out on this opportunity to revolutionize your kitchen and discover the incredible potential of fermentation!