Food and Wine

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)


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New York Times Bestseller

Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more

Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more

“An indispensable manual for home cooks and pro chefs.” —Wired

At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.

Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.

Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.



From the Publisher

Each type of ferment is broken down into step-by-step instructions and easy-to-follow photos.

1. Water, Scoby, lemon verbena, sugar, and finished kombucha.

2. Make a syrup using the sugar and an equal weight of water.

3. Combine the syrup and lemon verbena and allow to steep before adding the remaining water.

4. Strain the infusion through a fine-mesh sieve into the clean fermentation vessel.

5. Backslop with the unpasteurized kombucha.

6. Place the Scoby into the fermentation vessel and cover.

Lacto Plums Day 1Lacto Plums Day 1

Featuring Hundreds of Time-Lapse Photos

Time-lapse photos of every recipe offer you a reference to check against during each phase of your ferment’s progress.

Lacto Plums Day 3Lacto Plums Day 3

Featuring Hundreds of Time-Lapse Photos

Time-lapse photos of every recipe offer you a reference to check against during each phase of your ferment’s progress.

Lacto Plums Day 5Lacto Plums Day 5

Featuring Hundreds of Time-Lapse Photos

Time-lapse photos of every recipe offer you a reference to check against during each phase of your ferment’s progress.

Lacto Plums Day 7Lacto Plums Day 7

Featuring Hundreds of Time-Lapse Photos

Time-lapse photos of every recipe offer you a reference to check against during each phase of your ferment’s progress.

Lacto Plums Day 1Lacto Plums Day 1

Lacto Plums Day 1

Lacto Plums Day 3Lacto Plums Day 3

Lacto Plums Day 3

Lacto Plums Day 5Lacto Plums Day 5

Lacto Plums Day 5

Lacto Plums Day 7Lacto Plums Day 7

Lacto Plums Day 7

Other features include:

About Fermentation

About Fermentation

Equipment Guides

Equipment Guides

How to Use Your New Ferments

How to Use Your New Ferments

About Fermentation

Dive into the history of this ancient practice and the science behind it. Each chapter starts with an expansive yet easy-to-understand essay on how fermentation has been traditionally used throughout the world, how it came to be at Noma, and how you too can unlock its flavors.

Equipment Guides

This book will walk you through how to use any equipment you might need, even providing a visual guide for building a fermentation chamber at home. Learn how to best utilize simple tools like canning jars, fermentation weights, and pH meters to yield the most accurate and delicious results.

How to Use Your New Ferments

Once you’ve mastered making each ferment, put them to use as sauces, marinades, batters, and whatever else you can imagine. Each recipe offers suggestions to get you inspired to start exploring how you can amplify and reinvent your cooking.

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