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The Noma Guide to Fermentation: Including koji, kombuchas,The Noma Guide to Fermentation: Including koji, kombuchas,The Noma Guide to Fermentation: Including koji, kombuchas,Amazon.com: Noma. La guida alla fermentazione: 9788809879942,The Noma Guide to Fermentation: Including koji, kombuchas,The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetablesノーマの発酵ガイドDavid Zilber and René RedzepiThe Noma Guide to Fermentation**, by chef and co-owner of Noma René Redzepi and fermentation lab chef David Zilber, is a detailed guide to the centuries-old technique of fermentation. It goes beyond the basics of kimchi and sauerkraut to delve into creating a pantry of ferments like kombuchas, shoyus, misos, vinegars, and black fruits and vegetables. ノーマで提供される料理にはすべて、発酵食品が使われている。Oxford Read With Biff,Chip＆Kipper1-6　56冊。 数年前から「発酵」に興味を持っていたレネ・レゼピが、一般読者に向けて、発酵食品作りの始め方と実用的なレシピを書いた。入手困難　HYPERGRAPHIA DAVID SYLVIAN。 共著者は、ノーマの発酵ラボのリーダーであるデヴィッド・ジルバー。洋書「Alvaro Siza: City Sketches」アルヴァロ・シザ。