René Redzepi et al.: The Noma Guide to Fermentation

“The symbol of a new cooking culture, the best fermenting guide for all. New York Times: “A Book to See the Magic of Cooking. All the fermentation that norma shows in the world's best restaurant. "The best master class on fermentation.". The ferment guide to the world's best restaurant, Noma. In the meantime, it has been a free introduction of the technology of the Noma's fermentation recipe and its principles that inspired millions of beautyists around the world and led by its founder, Rene Redzepi Shef, and David Silverchep, who runs the fermentation lab. The leaven, the liver, the smile, the vinegar, the room, the fermentation, the milk ferment, the black fruit and the black vegetables, were classified as key categories of fermented foods that are currently being noticed around the world, and each chapter was designed to make sure that everybody could follow Noma's recipes from the basic principles of fermentation to the real recipe. And further on, there was the idea of how creatively these fermented foods could be applied to Noma's cooking and recipes. The point is that the illustration, which is decorated with the cover of the book, comes from the fermentation of Korea. In describing the many fermented foods in the book, the author is introducing the Korean fermentation culture.

Korean title: 노마 발효 가이드(The Noma Guide to Fermentation)

Korean author: 르네 레드제피 외

Korean publisher: 한스미디어

ISBN-13: 9791160074468