The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetables Book by David Zilber and René Redzepi Book Cover Type:Hardcover ✅ Pages amount 311

✅ Pages amount 311

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The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetables Book by David Zilber and René Redzepi Book Cover Type:Hardcover ✅ Pages amount 311Premium Off White Cream Pages (Black & White Print) Stitched Binding Matte Cover Local Premium Copy Language English Dimensions 5. 5 x 8. 26 inches 739 Pages Summary The Noma Guide to Fermentation is an in depth exploration of fermentation techniques used at Noma, one of the worlds most renowned restaurants. Written by Ren Redzepi and David Zilber, the book provides step by step instructions for fermenting ingredients like koji, miso, kombucha,