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New York Times Bestseller

Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more

Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more

“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 of the foundations behind Noma’s extraordinary flavor profiles.

Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.

Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

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Customer Reviews

4.8 out of 5 stars

2,942

4.8 out of 5 stars

4,496

4.8 out of 5 stars

1,890

4.5 out of 5 stars

146

4.4 out of 5 stars

26

4.7 out of 5 stars

30

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In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice comes Mosquito Supper Club. The sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz Through 10 memoir chapters and 60 recipes, Why I Cook shares Tom’s personal reflections of more than 40 years behind the stove. Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life’s big and small moments.

Publisher ‏ : ‎ Artisan; Illustrated edition (October 16, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 456 pages
ISBN-10 ‏ : ‎ 1579657184
ISBN-13 ‏ : ‎ 978-1579657185
Item Weight ‏ : ‎ 2.58 pounds
Dimensions ‏ : ‎ 7.8 x 1.75 x 10.3 inches
Reviewer: Elizabeth B
Rating: 5.0 out of 5 stars
Title: The perfect gift for anyone who gardens
Review: I love gardening but have a constant conundrum about what to do with all those fruits and vegetables during harvest season. The Noma Guide to Fermentation is my go-to resource for ideas about transforming seasonable produce into nutritious, flavorful food I can enjoy all winter. Lacto pickling cucumbers, peppers, cherries, apples, carrots, and more is one of my favorite activities in the late summer.This hardcover book is also just a beautiful object to have on your bookshelf. I gave away my first copy to a friend and bought a second one. I use it more than most of my other cookbooks.Highly recommend!

Reviewer: Carla
Rating: 5.0 out of 5 stars
Title: A must-have.
Review: This guide is a profound journey into the science, techniques, and philosophy behind one of the most revered practices in culinary arts. The clear, precise instructions, accompanied by stunning photography, make even the most complex processes approachable. Whether you're a seasoned chef or an enthusiastic home cook, this book will transform your understanding of fermentation and inspire culinary creativity. It was thrilling to see this book featured on The Bear.

Reviewer: zaza
Rating: 5.0 out of 5 stars
Title: Wow!
Review: Fantastic and comprehensive book

Reviewer: tom
Rating: 5.0 out of 5 stars
Title: Great text
Review: Initially, I was lead away from this book due to a few negative reviews which seemed to me to be relevant. at the moment. Having found references regarding this text at other sources, I decided to take a leap of faith. I am pleased that I purchased the book. Remarks of "who is the audience" I believe to be a great mistake. It begins as a Primer providing basics, covering the microbiotics involved with fermenting, solution percentages, building fermenting chambers, and different ways to construct them. It starts with fermenting vegetables and fruits as a chapter providing basic recipes, strategies, techniques, and suggestions. Other chapters are on Kombucha, Koji, kinds of vinegar, and other ferments. Each chapter provides 7 to 8 recipes and encourages experimentation with fermentable foods. I did not find anything overly technical even for a beginner and some of the equipment, which was somewhat expensive albeit many people own some of it themselves as vacuum packers, dehydrators and etc. This book is less technical than Sandor Katz's book “The Art of Fermentation“. I can find no reason to not recommend this book despite the questionable quality of the material it is printed on. I cannot identify the kind of paper or hard binding. There are a lot of color photos which are helpful. I cannot fully understand the negative remarks. As a novice at fermenting, I found it to be a delightful and informative text. Many of the recipes I will not attempt, especially the one regarding insects and bee pollen. I believe this was to be experimental and a point of interest in demonstrating what can be fermented, not something you should actually pursue, but rather a demonstration of creativity. This text is a good supplement to The Art of Fermentation. I recommend the book.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Outstanding
Review: This is probably my second or third book on the topic. This book is excellent, with many recipes, clear instructions, and step by step pictures for each recipe in the book. If you are just beginning your fermentation journey, this book may be a little more than you are looking for, as it is chocked full of recipes (some of which have ingredients that may be hard to come by for you). Overall I think this may be my favorite book thus far on the subject. If you are just starting I would recommend "the farmhouse guide to fermenting", this book is far more beginner friendly and has more information that would be helpful to someone new to fermentation.

Reviewer: James P.
Rating: 4.0 out of 5 stars
Title: Great book but more than I needed
Review: No complaints. Book is educational and I learned some tricks.

Reviewer: Don’t buy if you’re looking for professional kitchen shoes!!! I was disappointed and slipping and sliding all over the place.
Rating: 5.0 out of 5 stars
Title: Very professional
Review: As a professional chef I'm really excited to try out a bunch of the content in this book! I've been getting into fermentation a lot over the last few years and I'm really happy with the easy to follow techniques with great pictures of the processes. A lot of really interesting information surrounding the different types of fermentation. 10/10

Reviewer: Michael
Rating: 5.0 out of 5 stars
Title: Ignore bad reviews this book is awesome
Review: When deciding between this and Art of Fermentation, I went with this one because, I really need good pictures. I'll likely get the other book too; but I'm so glad I ignored other and got it. The paper quality and binding is awesome; so either they fixed it by the time I order or those other people are just silly. This has some very interesting recipes and experimentation and process documentation. Anyone saying otherwise must be trying to hype their own book by putting this down. Tell me you don't want to make butter nut squash vinegar! Or miso without the soy. If you're a guy and you love the flavor of miso but don't want to dump estrogen into your body -- they make Peaso. This book is amazing, full of color photos and well documented, hard back bound and beautiful.

Reviewer: Neusa MS
Rating: 5.0 out of 5 stars
Title:
Review: Muito bom

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: If you use this book as a beginner, well, you probably won't get passed the first chapter of recipes. And honestly even the fermentation times seem off for simple ferments in this book. They suggest 2-3 days for things that other people are fermenting for 6-8 weeks. As a beginner it kind of ruined my first ferments because of this, and thanks to an online community I found out why.I would definitely not suggest this for a beginner, but someone who's ready to actually build a long-term fermentation chamber where you can start making some extremely interesting things (like your own Miso)- which I have yet to try but it's what I look most forward to in this book

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: The book is very informative and descriptive, focusing on local ingredients. Once you start reading, it’s difficult to stop. Highly recommended!

Reviewer: Tyler
Rating: 5.0 out of 5 stars
Title:
Review: Written in an easily readable style, good book. I perhaps would have liked a few more recipes for some of the techniques but all in all good.

Reviewer: HavidusMaximus
Rating: 5.0 out of 5 stars
Title:
Review: Als Koch kann ich das Buch "The Noma Guide to Fermentation" nur wärmstens empfehlen. Es bietet eine umfassende und detaillierte Anleitung zur Fermentation von Lebensmitteln, angefangen von den grundlegenden Konzepten bis hin zu fortgeschrittenen Techniken. Die Autoren, die für das renommierte Restaurant Noma in Kopenhagen tätig sind, haben ihr umfangreiches Wissen und ihre Erfahrung in diesem Buch zusammengetragen und präsentieren es in einer klaren und präzisen Sprache. Besonders beeindruckend sind die vielen kreativen und innovativen Rezepte, die die Grenzen der traditionellen Fermentation erweitern und neue kulinarische Möglichkeiten eröffnen. Insgesamt ist "The Noma Guide to Fermentation" ein unverzichtbares Nachschlagewerk für alle Köche und ernsthaften Hobbyköche, die sich für die Kunst der Fermentation interessieren und ihr Repertoire erweitern möchten.