The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
Product ID: 69937181
🍶100+ original fermentation recipes
🏆NYT Bestseller & top-ranked cookbook
📚500+ step-by-step photos
152.21 DT
1
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Description
🍽️ Ferment like a pro, flavor like a legend!
- ELEVATE YOUR CULINARY GAME - Transform your kitchen with 100+ innovative recipes for sauces, pickles, and more.
- VISUAL LEARNING AT ITS FINEST - Over 500 detailed photos and illustrations make complex processes approachable.
- MASTER THE ART OF FERMENTATION - Unlock Noma’s secret techniques from koji to kombucha with expert guidance.
- TRUSTED BY PROS FOODIES ALIKE - Ranked top 5,000+ on Amazon with a stellar 4.8-star rating from thousands of reviews.
- JOIN THE FERMENTATION REVOLUTION - Be part of the cutting-edge flavor movement shaping modern gastronomy.
The Noma Guide to Fermentation is a New York Times bestselling hardcover cookbook that reveals the world-class fermentation techniques behind Noma’s acclaimed dishes. Featuring over 500 step-by-step photos and more than 100 original recipes, this guide covers everything from koji and miso to kombucha and garum, empowering home cooks to create complex, umami-rich flavors. Highly rated and celebrated by top culinary publications, it’s the definitive manual for serious fermentation enthusiasts and professional cooks alike.
Specifications
| Best Sellers Rank | #6,267 in Books ( See Top 100 in Books ) #1 in Scandinavian Cooking, Food & Wine #2 in Food Science (Books) #3 in Homebrewing, Distilling & Wine Making |
| Customer Reviews | 4.8 4.8 out of 5 stars (4,800) |
| Dimensions | 7.8 x 1.75 x 10.3 inches |
| Edition | Illustrated |
| ISBN-10 | 1579657184 |
| ISBN-13 | 978-1579657185 |
| Item Weight | 2.64 pounds |
| Language | English |
| Part of series | Foundations of Flavor |
| Print length | 456 pages |
| Publication date | October 16, 2018 |
| Publisher | Artisan |
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