As one of the foundations behind noma’s extraordinary flavour profiles; René Redzepi and David Zilber share fresh new techniques to creating an extensive pantry of ferments. Filled with over 750 vibrant photographs, and with every recipe written in an approachable way and carefully tested, this book follows a journey far beyond typical fermentation. From koji, kombuchas, shoyus, misos, lacto-ferments, vinegars and more; Foundations of Flavor: The Noma Guide to Fermentation will inspire and teach how to use these fantastic pantry ingredients in around 100 original recipes.
FOUNDATIONS OF FLAVOR: THE NOMA GUIDE TO FERMENTATION
By René Redzepi and David Zilber
