The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) Hardcover – Illustrated, October 16, 2018

The Noma Guide to Fermentation is an incredible resource for anyone looking to explore fermentation beyond the basics. The instructions are clear, the photography is beautiful, and the techniques—like making miso, garum, or koji—are next-level.It’s not a beginner’s book, and you might need to invest in a few tools, but if you’re serious about flavor and experimentation, this book will totally transform your kitchen.Highly recommended for curious cooks and fermentation geeks alike!

This guide is a profound journey into the science, techniques, and philosophy behind one of the most revered practices in culinary arts. The clear, precise instructions, accompanied by stunning photography, make even the most complex processes approachable. Whether you're a seasoned chef or an enthusiastic home cook, this book will transform your understanding of fermentation and inspire culinary creativity.It was thrilling to see this book featured on The Bear.

A wonderful an organic guide for some of the best wonders in the fermentation segment of food. I love the way Rene describes each kind of ferment of the book and it's importance in Noma.Simple and straightforward recipes with guide images. Came in excellent sealed condition. One of my favorite food books.

Interesting content, suggest it if your looking to start self sustainable methods

This book is a great resource for anyone who is serious about their cooking. I appreciated the explanations (the WHY) and the techniques ( the HOW) for making your own fermentations. For those who find cooking to be a language they use to express themselves (and feed their hungers as well as fill their stomachs), this book adds new words and phrases to your vocabulary. Will I make every recipe? Doubtful. But does that mean it's a waste of time or money? Absolutely not. The appreciation of fine cuisine and embellishing "everyday" cooking are not two separate things, and this book with it's emphasis on extending the resources of a serious (or even not so serious) cook is much appreciated. I also find it to be well written; whether or not you ever make any of the recipes, the explanations of the chemistry involved and the centuries of development that go into everyday ingredients such as soy sauce is well worth reading. Of course there is much more, I found the sections on kombucha, which I had been making since the mid '80's to be particularly interesting. It never occurred to me that I could use other things besides "sweet" tea. It's a wonderful book, very informative and instructive, and well worth owning. Kudos to the authors.

The authors captured my interest! I wish I could visit their establishments!

Great read, super informative. First part of the book really dives into the biology / chemistry of the microorganisms that go into the fermentation process which gives a lot of context to the recipes down the line. All in all both interesting and useful.

Initially, I was lead away from this book due to a few negative reviews which seemed to me to be relevant. at the moment. Having found references regarding this text at other sources, I decided to take a leap of faith.I am pleased that I purchased the book.Remarks of "who is the audience" I believe to be a great mistake. It begins as a Primer providing basics, covering the microbiotics involved with fermenting, solution percentages, building fermenting chambers, and different ways to construct them. It starts with fermenting vegetables and fruits as a chapter providing basic recipes, strategies, techniques, and suggestions. Other chapters are on Kombucha, Koji, kinds of vinegar, and other ferments. Each chapter provides 7 to 8 recipes and encourages experimentation with fermentable foods. I did not find anything overly technical even for a beginner and some of the equipment, which was somewhat expensive albeit many people own some of it themselves as vacuum packers, dehydrators and etc. This book is less technical than Sandor Katz's book “The Art of Fermentation“.I can find no reason to not recommend this book despite the questionable quality of the material it is printed on. I cannot identify the kind of paper or hard binding. There are a lot of color photos which are helpful.I cannot fully understand the negative remarks. As a novice at fermenting, I found it to be a delightful and informative text. Many of the recipes I will not attempt, especially the one regarding insects and bee pollen. I believe this was to be experimental and a point of interest in demonstrating what can be fermented, not something you should actually pursue, but rather a demonstration of creativity.This text is a good supplement to The Art of Fermentation. I recommend the book.