See All Categories COOKING Methods Browse Books in Professional Showing 4 books Show Available now Forthcoming Sort by Most Recent Alphabetical The Noma Guide to Fermentation Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables by (author) René Redzepi & David Zilber C Food by (author) Robert Clark & Harry Kambolis Pangaea Why It Tastes So Good by (author) Martin Kouprie The Beerbistro Cookbook by (author) Stephen Beaumont with Brian Morin illustrated by Mike McColl