The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

by René Redzepi, David Zilber

Cookbooks Food Science Fermentation
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The Noma Guide to Fermentation explores the foundations of flavor through koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables. Written by René Redzepi and David Zilber, this English-language hardcover offers a focused reference for readers interested in fermentation.

ISBN-13 9781579657185 ASIN 1579657184 Views 347 Publisher Artisan Year 2018 Edition Illustrated Format Hardcover Product Group Book Pages 456 Created May 10, 2026 Updated September 22, 2026
About This Book

The Noma Guide to Fermentation presents the foundations of flavor through a focused exploration of fermentation.

Its coverage includes koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables.

Written by René Redzepi and David Zilber, this English-language hardcover belongs to the Foundations of Flavor series.

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I will be using this book for:
2 total votes