Noma Fermentation Englisch

Artisan

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

Artisan

The Noma Guide to Building Flavour (Foundations of Flavor)

Artisan

Noma 2.0: Vegetable, Forest, Ocean              

DK

The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji and More

Karakter Uitgevers B.V.

Noma's handboek voor fermenteren: Foundations of flavour (Culinair)

Penguin

Adventures in Fermentation: From Ancient Origins to Culinary Frontiers, an Exploration of the Microbes That Shape the World We Live In (English Edition)

Bloomsbury Publishing

Fermentation: River Cottage Handbook No.18 (English Edition)

Chelsea Green

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) (English Edition)

Sasquatch Books

Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them (English Edition)

Learn About Fermentation: Ultimate Guide To Fermentation: Anaerobic Fermentation (English Edition)