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Noma Guide to Fermentation
The world's best restaurant shares its fermentation techniques. Demanding, beautiful, and extraordinary.
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David Zilber
Headed the fermentation lab at Noma in Copenhagen from 2014 to 2018. Co-wrote The Noma Guide to Fermentation (2018) with René Redzepi — the most rigorous popular fermentation book ever published and a standard text in restaurant kitchens worldwide.
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