Rene Redzepi: The Noma Guide to Fermentation (Foundations of Flavor): Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Frui Condition:Very Good There was the time he

There was the time he and four school friends got their revenge on beastly Mrs Prachett in her sweet shop

The Empire has vanquished its enemies at last

they refused to be silenced and when war came

feel envious

and lonely

Rene Redzepi: The Noma Guide to Fermentation (Foundations of Flavor): Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Frui Condition:Very Good There was the time heAt noma four times named the world's best restaurant every dish includes some form of fermentation, whether it's 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 noma's extraordinary flavour profiles. Now Rene Redzepi, chef and co owner of noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never