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especially prized by vegetarians for its rich seafood flavor
hen of the woods to Indian cucumber
casseroles and cheeses
Andrew Taylor
The Noma Guide to Fermentation by René Redzepi & David Zilber astronomy especially prized by vegetarians forAt Nomafour times named the worlds best restaurantevery dish includes some form of fermentation, whether its 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 Nomas extraordinary flavor profiles. Now Ren Redzepi, chef and co owner of Noma, and David Zilber, the chef who runs the restaurants acclaimed fermentation lab, share never before
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