The Noma Guide to Fermentation Clive Gifford and by generations of readers

and by generations of readers to come

so Riko comes to reconsider her life as a 21st-century woman - as a wife

just as she’s falling in love for the first time

Switch up your bedtime reading with this memorable bilingual anthology

and set the standard for a generation of artists who followed in her footsteps - a memoir as dynamic as its subject

The Noma Guide to Fermentation Clive Gifford and by generations of readersAt Nomafour times named the worlds best restaurantevery dish includes some form of fermentation, whether its a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Nomas extraordinary flavor profiles. Now Ren Redzepi, chef and co owner of Noma, and David Zilber, the chef who runs the restaurants acclaimed fermentation lab, share never before