Rarely does a book about fermenting generate so much excitement, but when it’s written by René Redzepi, the chef behind the two-Michelin starred restaurant Noma, the excitement is understandable.
The word “detailed” constantly comes to mind when reading Noma Guide to Fermentation. Each chapter is a comprehensive tour of the fermentation methods used at Noma: lactic acid fermentation, kombucha, vinegar, koji, miso, shoyu, and garum. Not only does the book provide an in-depth base recipe, with variations for inspiration and practical applications, but also historical context and what scientific mechanisms are at work.
Each recipe also contains time-lapsed photos of the ferment at each stage of its transformation, and has meticulous explanations of terminology and the process at work. Highlights include: lemon verbena kombucha vinaigrette; pumpkin seed miso “ice cream”; shoyu caramel; koji mayonnaise. Comprehensive, informative, thorough, and exciting.
Hardcover. Color photographs throughout. 456 pages.