What’s in your pantry? At Noma, the shelves are lined with butternut squash vinegar, maple kombucha, lacto-fermented plums, sweet koji water. David Zilber, who is Canadian, thank you very much, runs Noma’s Fermentation Lab, and hereby shares the tricks of his trade so you too can add umami and that je ne c'est quoi to your dishes. Your gut will thank you.

Details
Hardcover / 440 pages
Published 16 October 2018