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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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René Redzepi
Co-founded Noma in Copenhagen in 2003, which has been named World's Best Restaurant five times. Co-wrote The Noma Guide to Fermentation (2018) with David Zilber — a working manual for restaurant-level fermentation that defined a generation of New Nordic cuisine.
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