Redzepi, René, <br/><br/>
The Noma guide to fermentation / 
 Guide to fermentation 
René Redzepi and David Zilber. 
 - 440 pages :  illustrations (colour) ;  26 cm. 
 - Foundations of flavor .
 - Foundations of flavor. .
<br/><br/> The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation - the 'secret sauce' behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today - and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike. 
<br/><br/><label>ISBN: </label>9781579657185 (hbk.) :  £33.95 
<br/><br/><label>Subjects--Corporate Names: </label><br/>Noma (Restaurant : Copenhagen, Denmark)
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermentation.<br/>Fermented foods.<br/>Technology.<br/>Technology.
<br/><br/><label>Dewey Class. No.: </label>664'.024