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

I'm only part way through, but the style and content is great. I'm already happy with it and got value out of it, so 5 stars. Really gave me a lot to think about and an appreciation for how intertwined fermentation is to our world and civilization. The cool thing is it really has practical knowledge you can use too.

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.

Another good book on fermentation

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.

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.

As an experienced fermenter of many things, this book is valuable to me. I was hoping for ferments that dealt with fish, meat and dairy, but there are none in this book. I'd be excited to see how NOMA deals with those foods. There are innumerable interesting projects to be made from this book, both verbatim and as touchstones for your own ingredients and ideas. The biggest issue I have with it is that this is a book, essentially, of condiments. Virtually everything in here is to be used as either a side, a small element in a larger dish, or as a straight-up condiment. This is not necessarily bad, but remember that if you spend a year aging your own soy sauce, it is, well, just soy sauce. So if you're the sort of person who digs that sort of thing (as I am), you'll like it. If not, look elsewhere.

Great book

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.