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

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The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation--the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics today--and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.

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Vampa

Dec 18, 2018

Serious fermentation

I am extremely glad I purchased this book and rate it highly. But although it has been valuable to me, I recognize that it isn't for everyone. The authors have built a lab in conjunction with their restaurant. In that lab they ferment whatever suits their fancy in the hope they find something to wow their dining customers. The book documents their experimentation. If you are of a scientific mien, you will be interested and maybe encouraged to try it yourself, one of the goals of the book.

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