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

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!

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.

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.

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.

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.

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.

Another good book on fermentation

Great book