The Noma Guide to Fermentation

Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

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New York Times Bestseller

Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle...

Advance Praise

“With The Noma Guide to Fermentation, René and his team have written the definitive guide to creating fermented foods. We’re all smarter for the years of research that went into this book, and...

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