A book by Redzepi (The Noma Guide to Fermentation Foundations of Flavor Including Koji Kombuchas Shoyus Misos,Vinegars Garums Lacto-Ferments and Black Fruits and Vegetables}Paperback Hardcover

I love gardening but have a constant conundrum about what to do with all those fruits and vegetables during harvest season. The Noma Guide to Fermentation is my go-to resource for ideas about transforming seasonable produce into nutritious, flavorful food I can enjoy all winter. Lacto pickling cucumbers, peppers, cherries, apples, carrots, and more is one of my favorite activities in the late summer.This hardcover book is also just a beautiful object to have on your bookshelf. I gave away my first copy to a friend and bought a second one. I use it more than most of my other cookbooks.Highly recommend!

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.

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.

This is probably my second or third book on the topic. This book is excellent, with many recipes, clear instructions, and step by step pictures for each recipe in the book. If you are just beginning your fermentation journey, this book may be a little more than you are looking for, as it is chocked full of recipes (some of which have ingredients that may be hard to come by for you). Overall I think this may be my favorite book thus far on the subject. If you are just starting I would recommend "the farmhouse guide to fermenting", this book is far more beginner friendly and has more information that would be helpful to someone new to fermentation.

As a professional chef I'm really excited to try out a bunch of the content in this book! I've been getting into fermentation a lot over the last few years and I'm really happy with the easy to follow techniques with great pictures of the processes. A lot of really interesting information surrounding the different types of fermentation. 10/10

No complaints. Book is educational and I learned some tricks.

Fantastic and comprehensive book

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.

Muito bom

If you use this book as a beginner, well, you probably won't get passed the first chapter of recipes. And honestly even the fermentation times seem off for simple ferments in this book. They suggest 2-3 days for things that other people are fermenting for 6-8 weeks. As a beginner it kind of ruined my first ferments because of this, and thanks to an online community I found out why.I would definitely not suggest this for a beginner, but someone who's ready to actually build a long-term fermentation chamber where you can start making some extremely interesting things (like your own Miso)- which I have yet to try but it's what I look most forward to in this book

Als Koch kann ich das Buch "The Noma Guide to Fermentation" nur wärmstens empfehlen. Es bietet eine umfassende und detaillierte Anleitung zur Fermentation von Lebensmitteln, angefangen von den grundlegenden Konzepten bis hin zu fortgeschrittenen Techniken. Die Autoren, die für das renommierte Restaurant Noma in Kopenhagen tätig sind, haben ihr umfangreiches Wissen und ihre Erfahrung in diesem Buch zusammengetragen und präsentieren es in einer klaren und präzisen Sprache. Besonders beeindruckend sind die vielen kreativen und innovativen Rezepte, die die Grenzen der traditionellen Fermentation erweitern und neue kulinarische Möglichkeiten eröffnen. Insgesamt ist "The Noma Guide to Fermentation" ein unverzichtbares Nachschlagewerk für alle Köche und ernsthaften Hobbyköche, die sich für die Kunst der Fermentation interessieren und ihr Repertoire erweitern möchten.

A beautiful object to add to your bookshelf, and a beautifully written compendium of everything you need to experiment and perfect your fermentation skills. All the instructions are thoroughly detailed with a pragmatic approach, without ever getting pedantic or dwelling into unnecessary technicalities. Redzepi and Zilber provide tons of useful tricks and practical suggestions not only on how to ferment your ingredients, but also how to get the most out of them in real recipes, straight out of the kitchen of one of the best restaurants in the world. Priceless.

So I like to cook, but I'm not a professional and this book was a bit overwhelming. I'm sure it is great if you have experience with fermenting but this is not a starters book. Most of the recipe I never heard of. Not for me.