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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

4.8 out of 5 stars 1,739 ratings

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Frequently bought together

  • The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
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  • Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
Total price: $81.34
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From the Publisher

Each type of ferment is broken down into step-by-step instructions and easy-to-follow photos. 1. Water, Scoby, lemon verbena, sugar, and finished kombucha. 2. Make a syrup using the sugar and an equal weight of water. 3. Combine the syrup and lemon verbena and allow to steep before adding the remaining water. 4. Strain the infusion through a fine-mesh sieve into the clean fermentation vessel. 5. Backslop with the unpasteurized kombucha. 6. Place the Scoby into the fermentation vessel and cover.
Lacto Plums Day 1

Featuring Hundreds of Time-Lapse Photos

Time-lapse photos of every recipe offer you a reference to check against during each phase of your ferment’s progress.

Lacto Plums Day 1

Lacto Plums Day 1

Lacto Plums Day 3

Lacto Plums Day 3

Lacto Plums Day 5

Lacto Plums Day 5

Lacto Plums Day 7

Lacto Plums Day 7

Editorial Reviews

Review

“A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt.”
The New York Times

“An indispensable manual for home cooks and pro chefs.”
Wired

“[A] window into the magic . . . of what is arguably the most famous restaurant in the world.”
Food & Wine

The Noma Guide to Fermentation is the scientifically geekiest, the most modern and the most radical [of fermentation guides]. It’s also one of the most illuminating. I’m someone who has all manner of Ball jars and mothers bubbling under her kitchen sink, but this book helped me to finally understand the processes involved. . . . Each recipe is accompanied by ideas for what to actually do with the stuff, bending the mind further to open new food pathways.”
The New York Times Book Review

“This book on fermentation is the master class.”
—Eater, The Best Cookbooks of Fall 2018

“Poised to become an essential tome in professional and home kitchens.”
San Francisco Chronicle

The Noma Guide to Fermentation is really something special. . . . It’s a great beginner’s overview and it’s also creative and artistic, and I really recommend checking it out.”
—The Splendid Table

“Refreshingly accessible.”
—Grub Street, The Best New Fall Cookbooks

“A stunningly detailed guide to fermentation, offering home cooks and curious eaters an unprecedented glimpse into the fascinating mechanics of the centuries-old technique, with recipes. The Noma Guide to Fermentation is a landmark work that makes the biochemical process newly accessible, and, dare we say it, fun.”
—FoodandWine.com

“What the book makes clear is that [Redzepi’s] secret isn’t fermentation, it is the ways in which he’s elevated it to a fine art. . . . Penned with the lightness, humor and journalistic acumen of a Michael Pollan tome.”
Modern Farmer

“Approachable recipes that home cooks can use to add nuance to their cooking.”
Fine Cooking

“A wildly practical and fascinating examination of one of the world’s oldest methods of food preservation.”
Publishers Weekly, starred review

“An edible chemistry experiment. . . . Fascinating reading for armchair cooks – or a novel challenge for intrepid culinary adventurers.”
Christian Science Monitor

“Something for the true food nerd (and I mean that in the most complimentary way). . . . The recipes are fascinatingly inventive, and the processes behind those recipes are written in a style that makes a novice like me feel like he could give it a go.”
—FieldandStream.com

About the Author

René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.


David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.

Product details

  • Item Weight : 2.6 pounds
  • Hardcover : 456 pages
  • ISBN-10 : 1579657184
  • ISBN-13 : 978-1579657185
  • Product Dimensions : 7.8 x 1.6 x 10.1 inches
  • Publisher : Artisan; Illustrated Edition (October 16, 2018)
  • Language: : English
  • Customer Reviews:
    4.8 out of 5 stars 1,739 ratings

Customer reviews

4.8 out of 5 stars
4.8 out of 5
1,739 global ratings
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Top reviews from the United States

Reviewed in the United States on November 12, 2018
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Reviewed in the United States on December 19, 2018
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Reviewed in the United States on December 7, 2018
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Reviewed in the United States on October 25, 2018
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Reviewed in the United States on October 17, 2018
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Reviewed in the United States on November 3, 2018
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Reviewed in the United States on October 27, 2018
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Reviewed in the United States on October 16, 2018
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Top reviews from other countries

Amazon Customer
5.0 out of 5 stars A bible on fermentation..absolutely love this book.
Reviewed in the United Kingdom on March 7, 2019
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35 people found this helpful
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Regular customer
3.0 out of 5 stars Let down by poor formatting
Reviewed in the United Kingdom on December 28, 2018
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28 people found this helpful
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dave Hancox
4.0 out of 5 stars Lovely read
Reviewed in the United Kingdom on February 25, 2019
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13 people found this helpful
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Gail, Sheffield
5.0 out of 5 stars A fantastic book
Reviewed in the United Kingdom on January 5, 2019
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7 people found this helpful
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F. James
5.0 out of 5 stars One of the best books on Fermentation out there.
Reviewed in the United Kingdom on March 10, 2020
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