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NOMA餐廳發酵實驗：米麴、康普茶、醬油、味噌、醋、古魚醬、乳酸菌及黑化蔬果
書名：NOMA餐廳發酵實驗：米麴、康普茶、醬油、味噌、醋、古魚醬、乳酸菌及黑化蔬果，原文名稱：The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)，語言：繁體中文，ISBN：9789579542951，頁數：464，出版社：大家出版，作者：瑞內．雷澤比,大衛．齊爾柏，出版日期：2020/07/29，類別：飲食
