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The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables

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The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today--and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.

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    • Title: The Noma Guide to Fermentation by René Redzepi; David Zilber
    • Publisher: Workman Publishing
    • Print ISBN: 9781579657185, 1579657184
    • eText ISBN: 9781579658892
    • Edition: 2018
    • Format: PDF eBook
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