The Noma Guide To Fermentation Review

A Masterclass In Fermentation

With just 6 days on the market, The Noma Guide To Fermentation is one of the New York Times Best Cookbook of Fall 2018. At this point, we all know what René Redzepi, chef and co-owner of Noma, and his team are capable of doing. But amazingly, they always know how to surprise everyone!  And this book is another great example of that.

In this authentic masterclass, René Redzepi, and David Zilber, the chef behind the restaurant’s fermentation lab, lay out a fresh set of transformative cooking fundamentals, that promises to change the vision we have of our little friends, microorganisms.

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A Better Look At The Noma Guide To Fermentation

In this incredible book, these fantastic Chefs share never-before-revealed techniques to create Noma’s extensive pantry of ferments. With a specifically conceived book to share their knowledge and techniques with home cooks.

With more than 500 step-by-step photographs and illustrations, and with every recipe meticulously tested, The Noma Guide to Fermentation takes readers far way beyond the typical kimchi and sauerkraut to include koji, kombuchas, misos, lacto-ferments, vinegar, and black fruits and vegetables. And it also shows how to use these game-changing pantry ingredients in more than 100 original recipes.

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An Incredible Source Of Knowledge

It is too early to say that we have tried all the recipes of this book, even because some take months to make. But one thing we can say for sure, this book is incredible! Easy to read and understand. Full of details and amazing recipes that will leave any adept of fermentation completely in love. It is one of the most unique books that we’ve seen! Definitely a must-have for anyone that loves the fermentation world.

If you ask us if this book is for everyone?! We have to be honest and tell you that probably it is just for a specific type of audience. Of course that everyone can buy it, but we only recommend it if you’re really interested in fermentation. If you are looking for a book with recipes like sauerkraut or dill pickles, this is not the one you should buy.

Finally, we can only say that fermentation is already the most significant new direction in food habits (and health). And The Noma Guide to Fermentation is taken all of this to a whole new level.