Rene Redzepi: The Noma Guide to Fermentation (Foundations of Flavor): Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Frui Condition:Very Good they refused to be silenced

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Rene Redzepi: The Noma Guide to Fermentation (Foundations of Flavor): Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Frui Condition:Very Good they refused to be silencedAt noma four times named the world's best restaurant every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma's extraordinary flavour profiles. Now Rene Redzepi, chef and co owner of noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never