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 Happy Baker

by (author) Erin Bolger

The Beerbistro Cookbook

by (author) Stephen Beaumont
with Brian Morin
illustrated by Mike McColl