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Incoming Resources
- Noma, time and place in Nordic cuisine, René Redzepi
- The noma guide to fermentation, Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables., René Redzepi
- The Noma guide to fermentation, René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler