The Noma Guide to Fermentation (Foundations of Flavor): Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables

Reviews

The Dani

The method is simple and you could probably read about it online, but this is a beautifully illustrated hard cover book with lots of great pictures that is enjoyable just to flick through. Extensive, comprehensive and inspiring. A great resource for culinarians and the home user as well.

Frank Sheridan

Amazing Explanation of the processes and an incredible insight into the world of food over millennia! I’m a line cook and all my friends at work already owned this book. The authors, who work for the renowned restaurant Noma in Copenhagen, have compiled their extensive knowledge and experience in this book and present it in clear and precise language.

DDD

Would highly recommend this to anyone that wants to get into fermentation! I had to have my own copy after hearing all the amazing things I could learn and try . this was a christmas present for my husband.

F. James

As a chef, I can only highly recommend the book “The Noma Guide to Fermentation. The media could not be loaded.

Shayn Brady

Best book on fermentation I’ve read so far. 👍

Gigi

He has some previous experience with fermentation but has already learned a lot of great information he didn't know. Overall, “The Noma Guide to Fermentation” is an indispensable reference work for all chefs and serious amateur chefs who are interested in the art of fermentation and want to expand their repertoire. As a culinary professional this book was an eye opener and a great stepping stone to branch out with my career. ” It provides a comprehensive and detailed guide to food fermentation, ranging from basic concepts to advanced techniques.