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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
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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.|
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 3
Lacto Plums Day 5
Lacto Plums Day 7
Other features include:
Dive into the history of this ancient practice and the science behind it. Each chapter starts with an expansive yet easy-to-understand essay on how fermentation has been traditionally used throughout the world, how it came to be at Noma, and how you too can unlock its flavors.
This book will walk you through how to use any equipment you might need, even providing a visual guide for building a fermentation chamber at home. Learn how to best utilize simple tools like canning jars, fermentation weights, and pH meters to yield the most accurate and delicious results.
How to Use Your New Ferments
Once you’ve mastered making each ferment, put them to use as sauces, marinades, batters, and whatever else you can imagine. Each recipe offers suggestions to get you inspired to start exploring how you can amplify and reinvent your cooking.
“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.”
“[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
—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.”
“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.”
“Approachable recipes that home cooks can use to add nuance to their 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.”
About the Author
- 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
- Best Sellers Rank: #5,558 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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Overall this is the best book on fermentation I have read, it is clear, easy to understand, it is expansive and just straight enjoyable to read. I cant wait to start trying some of the recipes!
If you just want a book to open and cook the same day this isn't the book you're looking for. Overall an amazing read if you're someone who wants to learn how fermentation works and possibly try it on your own.
My kitchen is about to look like a mad scientists lab
Top reviews from other countries
This is by far the most professionally written book on fermenting that I have ever read. My original review was inaccurate. I have now completely fallen head over heels for this book and I would urge the writers to come up with part 2, 3, 4...
It gives an in-depth science and account of how to ferment and I treat it as my go to bible on all things fermented.
I even check out their YouTube channel for further inspiration.
Love this book...I cannot recommend it enough. I would give it 6 stars if I had more to give.
Every recipe has incredibly detailed step-by-step instructions with pictures showing you whatever it is you’re working on should look like instead of just describing it like a lot of books do.
I don’t think I’ll ever need another book on fermentation ever again. Get this book, it’s a ‘Buy For Life’
Thank you to René Redzepi, David Zilber and the entire Noma team for making this book a reality.