The Noma Guide to Fermentation: Foundations of Flavor
by Rene Redzepi and David Zilber
Want to get some fermentation tips from someone toted as "the world's most influential chef"? Rene Redzepi, who appeared on the cover of Time magazine two times and currently works as a chef at Noma, brings you a book that peeks behind the scenes of his world-renowned restaurant. With easy-to-understand directions and over 500 photographs and illustrations provided in The Noma Guide to Fermentation, you'll learn how to prepare the diverse and delicious ferments used by the pros.
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