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

by René Redzepi The Noma Guide to Fermentation Reviews Summary

Ratings Breakdown

Rated 4.8 by 4,487 people

Pros from Reviews

  • Beautifully designed book
  • Clear, precise instructions
  • Comprehensive recipes
  • Educational for all levels
  • Inspires culinary creativity
  • Great photography
  • Useful for gardeners
  • Innovative fermentation techniques

Cons from Reviews

  • Not beginner-friendly
  • Some recipes hard to source
  • Questionable material quality
  • Fermentation times may vary

Notable Features

Extensive Techniques
Illustrated Edition
Hardcover
Culinary Insights
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