“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