The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables

by David Zilber, Rene Redzepi, René Redzepi

New York Times Bestseller

A New York Times Best Cookbook of Fall 2018​

"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...

• Format: Hardcover
• Language: English
• ISBN: 1579657184
• ISBN13: 9781579657185
• Release Date: October 2018
• Publisher: Artisan Publishers
• Length: 456 Pages
• Weight: 2.60 lbs.
• Dimensions: 1.6" x 7.8" x 10.1"

Customer Reviews

This is an amazing book!

Unfortunately, people writing bad reviews when a book gets lost in shipping really makes the author's look bad. The only bad review on this book is not a review of the book but of a bad shipping experience. This book is not only well written, it's beautiful, it's easy to read with low vision, it lays flat for easy reading by the hand disabled, the pages are very thick and sturdy. Very, very much worth the money. This is the kind of book that will get passed down.