David Zilber
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Das Noma-Handbuch Fermentation: Wie man Koji, Kombucha, Shoyu, Miso, Essig, Garum, milchsauer eingelegte und schwarze Früchte und Gemüse herstellt und damit kocht
La guía de fermentación de Noma: Incluye kōji, kombuchas, salsas shōyu, misos, vinagres, garum, fermentos lácticos y frutas y hortalizas negras (Foundations of Flavor)
Noma's Handboek Voor Fermenteren
The Noma Guide to Fermentation (Foundations of Flavor)
Noma. La guida alla fermentazione. Tutto comincia dal gusto
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