The Noma Guide to Fermentation

by René Redzepi
The Noma Guide to Fermentation cover
Good Books rating 4.5
Cookbooks / Food Writing
Technical
  • ID: 5829
  • Added: 2025-10-24
  • Updated: 2025-10-24
  • ISBN: 9781579657185
  • Publisher: Artisan Books
  • Published: 2018-10-16
  • Reviews: 3

The Noma Guide to Fermentation is a comprehensive manual that delves into the art and science of fermentation, as practiced at Noma, the renowned restaurant known for its innovative use of fermented ingredients. Written by René Redzepi and David Zilber, this book goes beyond typical ferments like kimchi and sauerkraut, exploring a wide range of techniques and ingredients, from koji and kombuchas to shoyus and black fruits and vegetables. With over 500 step-by-step photographs and illustrations, the book is designed to be accessible to home cooks, providing meticulously tested recipes and detailed instructions. /n/n The book not only teaches how to create a variety of ferments but also shows how to incorporate these unique ingredients into over 100 original recipes. It is a must-have for anyone interested in expanding their culinary repertoire and understanding the profound impact fermentation can have on flavor and health. Whether you're a professional chef or a home cook, this guide will inspire you to explore the endless possibilities of fermentation.

Reviews
Books on the Hill · Jane · 2020-12-02
brilliant 4.80

Jane was impressed by the book's inclusion of fermentation techniques used in Noma's recipes. She found it both informative and inspiring.

Jane shares her enthusiasm for the book, highlighting its inclusion of fermentation techniques used in Noma's renowned recipes. She found the book to be both informative and inspiring, appreciating the depth of knowledge and the practical applications it offers. Jane's glowing review suggests that the book is a must-read for anyone interested in the culinary world and the art of fermentation.

Quick quotes

    I sat there and glowed.

    Noma, named four times Best Restaurant of the World, includes Fermentation in many of its recipes.

    This technique has been used to create some of the most innovative and delicious dishes.

Cookbook Review Blog · 2019-04-27
great 4.20

The book effectively guides readers through fermentation techniques beyond the usual kimchi and sauerkraut. It is praised for its comprehensive approach.

This reviewer notes that the book delivers on its promise to guide readers through various fermentation techniques, going far beyond common examples like kimchi and sauerkraut. The comprehensive approach is highly appreciated, making it a useful guide for both beginners and experienced fermenters. The book is seen as a practical and informative resource that can inspire and educate readers on the art of fermentation.

Quick quotes

    The book really does do what it says on the tin and guides you through fermentation.

    Taking you far beyond familiar kimchi and sauerkraut.

    A practical and informative resource that can inspire and educate readers on the art of fermentation.

Wired · 2018-10-19
excellent 4.50

The book provides in-depth explanations and includes photos that make the recipes easier to follow. It is praised for its thorough approach to fermentation.

This review highlights the book's detailed explanations and the inclusion of photos that guide readers through the fermentation process. The reviewer appreciates the thoroughness and the practicality of the book, making it a valuable resource for anyone interested in fermentation. The book is not just informative but also visually appealing, which enhances the learning experience.

Quick quotes

    What's particularly nice about the book is that it takes the time to go into in-depth explanations.

    Many of its recipes have photos that make the process easier to follow.

    The book is a valuable resource for anyone interested in fermentation.

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