The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) Hardcover – Illustrated, 16 Oct. 2018

Very easy to read and very informative. Very happy with this book.

Very in depth

This is a book I have been waiting for without realising it. In many ways it forms the clay needed to cement fusion dishes together by explaining a whole range of fermentation techniques and processes coherently and in a single place. Doing this, it unifies a wealth of issues regarding health, taste creation and food composition. Having worked with traditional and also more novel fermentation for many years (applying science to the subject) this book has provided me with a much more complete framework of culinary understanding and a large new set of tools, already put to good use in the kitchen. Highly recommended!

Good book if you are into culinary if you are into fine dining and learning new skills and way of cooking this is a must on your collection.

I’ve done a lot of fermenting and preserving so I had a good amount of experience going into this book and I am still blown away at the amount of work gone into this and how scientific the approach is.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.

This book is amazing if you have the time and care to put into actually learning its practices.It is obviously by one of the top chefs in history so being so complicated is acceptable, but for the everyday culinary lover, I would say just watch a video on fermentation by Brad Leoni

Written in an easily readable style, good book. I perhaps would have liked a few more recipes for some of the techniques but all in all good.

Having read twice cover-to-cover to understand the science better (following on from Salt, Fat, Acid, Heat), and having made kimchi, other pickles, many cheeses, fermentation seems a good next step in cooking for me. The book is a fascinating read in itself, and so far, having achieved a successful ferment of asparagus, a rewarding one. If you like experimenting and want to go further, if you like creating ingredients as much as recipes, I'd recommend this lovely lovely book. Some equipment is needed, but several alternatives offered if the immediate suggestion is a bit too much in space or cost terms. No chance I'll get to Noma in the near future, so the next best thing is having a go at home. The resulting ferments lead to an array of recipes, or are good as they are.