The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vin...

I believe this book is considered the definitive manual for both home cooks to master savory, umami-rich ferments like koji, soy sauce (shoyu), and miso. I am really enjoying playing with this I like the lessons on how to make basic pickles to the amazing savory flavors like shoyus (soy sauces), misos, and grain ferments. I love the photo guidance and over 500 step-by-step photographs and illustrations leading through the complex processes. The book makes home cook into a home pro. I can’t wait to build a full flavor pantry of tasty fermented vegetables, savory sauces and vinegars!!

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 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.

Phenomenal guide for those interested in the artistic science of fermentation. The authors language is casual yet informed and descriptive, and even reading it for sheer general knowledge is fascinating. And if that's not enough, the quality of the book is top notch.

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.

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.

The book itself is fine. It's well written, and the information is sound. The problem is, now that fermentation is so mainstream, this book is basically out of date. If you're at all into fermentation it probably won't teach you much, if anything, you haven't already learned elsewhere. In fact, you will probably learn BETTER info by hopping on youtube or spending a few minutes on your favorite search engine.

A must read for all fermenters.

Good quality print. Hard bound.

Love this book ! Worst the price. Detailed contents easy to reproduce step by step.

This is the single best foodie book on the planet right now. Forget the reviews saying it's complicated or the Book of Miso is somehow better. As we say here in Australia, that's a croque of ####. We came from a world where many would specialise in one ferment like beer, yoghurt or vinegar because it was dangerous to be a jack of all trades and a master of none. I thought I was adventurous making cheese and curing meat for my three day sourdough pizza. In the most concise way possible, René and David have taught us the food safety is the same across the board since it's the same pathogens and the same controls, the basics of getting a particular flavor profile are similar, and delivering a masterclass on modern flavours while they're at it. It's harder than driving a car but no book can change that. The concise information and next-level thinking in this book are astonishing. Get a dead-tree copy if you can. You'll be flicking back and forth and the pictures are much nicer. I have both. Also grab Koji Alchemy, the Japanese Culinary Associations Flavour Basics Book 2, Miso Natto Tempeh AOTF, Hachisu's Preserving the Japanese Way and Meredith Leigh's Ethical Butchery.

Super book !

Excelente libro sobre cocina de uno de los mejores escritores ingleses