The Noma Guide to Fermentation

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Current format, Book, 2018, All copies in use.
Current format, Book, 2018, All copies in use. Offered in 0 more formats
Describes how the chefs at the Copenhagen restaurant Noma make the fermented flavorings, based on fermentation traditions from throughout the world, that are basic to the foods they serve, and suggests possible uses for fermented foods.
The influential Noma chef and the head of the restaurant's acclaimed fermentation lab…


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