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The Noma Guide to Fermentation / DAVID ZILBER & RENE REDZEPI


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 pas to your dishes. Your gut will thank you.


Format Hardback 440 pages

Published 16 October 2018

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