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
October 16, 2018 | ISBN: 1579657184 | ASIN: B079VTBKHD | English | 456 pages | EPUB | 20 MB
A New York Times Best Cookbook of Fall 2018