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

The Noma Guide to Fermentation is an indispensable manual for home cooks and professional chefs alike, offering a comprehensive guide to creating Noma's extensive pantry of ferments.

With over 500 step-by-step photographs and illustrations, this book provides detailed instructions on how to make a wide variety of fermented ingredients, including koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. But what sets this book apart is its focus on the culinary applications of these fermented ingredients.

The Noma Guide to Fermentation includes over 100 original recipes that showcase the versatility of ferments in modern cooking, from simple salads and sandwiches to complex sauces and soups.

Whether you're a seasoned chef or just starting to explore the world of fermentation, this book will inspire you to take your cooking to the next level. Don't miss out on the opportunity to unlock the secrets of Noma's extraordinary flavor profiles and revolutionize your approach to cooking.

Get your copy of The Noma Guide to Fermentation today!