Take a page out of one of these cookbooks this Christmas and give a recipe a go!
The Noma Guide to Fermentation
The Noma Guide to Fermentation by René Redzepi and David Zilber
A foundation to Noma’s most extraordinary flavours, the magic of René Redzepi’s fermentation labs are revealed in this book. Recipes include koji, kombucha, shoyu, vinegar, garum, and more. Discover these game-changing ingredients and how you can maximise their potential in the comfort of your own kitchen.
