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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) Hardcover – Illustrated, October 16, 2018

by René Redzepi (Author), David Zilber (Author)
4.8 4.8 out of 5 stars 4,359 ratings
#1 Best Seller in Scandinavian Cooking, Food & Wine
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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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  1. Part of series
    Foundations of Flavor
  2. Print length
    456 pages
  3. Language
    English
  4. Publisher
    Artisan
  5. Publication date
    October 16, 2018
  6. Dimensions
    7.8 x 1.75 x 10.3 inches
  7. ISBN-10
    1579657184
  8. ISBN-13
    978-1579657185
  9. See all details
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Editorial Reviews

Review

“A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt.”
—The New York Times

“An indispensable manual for home cooks and pro chefs.”
—Wired

“[A] window into the magic . . . of what is arguably the most famous restaurant in the world.”
—Food & Wine

“The Noma Guide to Fermentation is the scientifically geekiest, the most modern and the most radical [of fermentation guides]. It’s also one of the most illuminating. I’m someone who has all manner of Ball jars and mothers bubbling under her kitchen sink, but this book helped me to finally understand the processes involved. . . . Each recipe is accompanied by ideas for what to actually do with the stuff, bending the mind further to open new food pathways.”
—The New York Times Book Review

“This book on fermentation is the master class.”
—Eater, The Best Cookbooks of Fall 2018

“Poised to become an essential tome in professional and home kitchens.”
—San Francisco Chronicle

“The Noma Guide to Fermentation is really something special. . . . It’s a great beginner’s overview and it’s also creative and artistic, and I really recommend checking it out.”
—The Splendid Table

“Refreshingly accessible.”
—Grub Street, The Best New Fall Cookbooks

“A stunningly detailed guide to fermentation, offering home cooks and curious eaters an unprecedented glimpse into the fascinating mechanics of the centuries-old technique, with recipes. The Noma Guide to Fermentation is a landmark work that makes the biochemical process newly accessible, and, dare we say it, fun.”
—FoodandWine.com

“What the book makes clear is that [Redzepi’s] secret isn’t fermentation, it is the ways in which he’s elevated it to a fine art. . . . Penned with the lightness, humor and journalistic acumen of a Michael Pollan tome.”
—Modern Farmer

“Approachable recipes that home cooks can use to add nuance to their cooking.”
—Fine Cooking

“A wildly practical and fascinating examination of one of the world’s oldest methods of food preservation.”
—Publishers Weekly, starred review

“An edible chemistry experiment. . . . Fascinating reading for armchair cooks – or a novel challenge for intrepid culinary adventurers.”
—Christian Science Monitor

“Something for the true food nerd (and I mean that in the most complimentary way). . . . The recipes are fascinatingly inventive, and the processes behind those recipes are written in a style that makes a novice like me feel like he could give it a go.”
—FieldandStream.com

About the Author

René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.

David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.

Product details

  • Publisher ‏ : ‎ Artisan; Illustrated edition (October 16, 2018)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 456 pages
  • ISBN-10 ‏ : ‎ 1579657184
  • ISBN-13 ‏ : ‎ 978-1579657185
  • Item Weight ‏ : ‎ 2.57 pounds
  • Dimensions ‏ : ‎ 7.8 x 1.75 x 10.3 inches
  • Customer Reviews:
    4.8 4.8 out of 5 stars 4,359 ratings

About the authors

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  1. René Redzepi

    René Redzepi

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    René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.

    See more on the author's page
  2. David Zilber

    David Zilber

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Customer reviews

4.8 out of 5 stars
4.8 out of 5
4,359 global ratings
Inspirational
5 Stars
Inspirational
As a culinary professional this book was an eye opener and a great stepping stone to branch out with my career. A great resource for culinarians and the home user as well.
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Top reviews from the United States

Amazon Customer
5.0 out of 5 stars Outstanding
Reviewed in the United States on August 11, 2023
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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.
31 people found this helpful
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tom
5.0 out of 5 stars Great text
Reviewed in the United States on October 5, 2020
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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.
100 people found this helpful
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Michael
5.0 out of 5 stars Ignore bad reviews this book is awesome
Reviewed in the United States on April 28, 2021
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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.
10 people found this helpful
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Don’t buy if you’re looking for professional kitchen shoes!!! I was disappointed and slipping and sliding all over the place.
5.0 out of 5 stars Very professional
Reviewed in the United States on February 22, 2024
Verified Purchase
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
One person found this helpful
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James P.
4.0 out of 5 stars Great book but more than I needed
Reviewed in the United States on February 16, 2024
Verified Purchase
No complaints. Book is educational and I learned some tricks.
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Chuck H
5.0 out of 5 stars Well Worth Owning
Reviewed in the United States on March 6, 2019
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This book is a great resource for anyone who is serious about their cooking. I appreciated the explanations (the WHY) and the techniques ( the HOW) for making your own fermentations. For those who find cooking to be a language they use to express themselves (and feed their hungers as well as fill their stomachs), this book adds new words and phrases to your vocabulary. Will I make every recipe? Doubtful. But does that mean it's a waste of time or money? Absolutely not. The appreciation of fine cuisine and embellishing "everyday" cooking are not two separate things, and this book with it's emphasis on extending the resources of a serious (or even not so serious) cook is much appreciated. I also find it to be well written; whether or not you ever make any of the recipes, the explanations of the chemistry involved and the centuries of development that go into everyday ingredients such as soy sauce is well worth reading. Of course there is much more, I found the sections on kombucha, which I had been making since the mid '80's to be particularly interesting. It never occurred to me that I could use other things besides "sweet" tea. It's a wonderful book, very informative and instructive, and well worth owning. Kudos to the authors.
4 people found this helpful
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K. C. Graves
5.0 out of 5 stars This is a brilliant book
Reviewed in the United States on July 21, 2019
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This book ranks as one my top 5 cookbooks. It's extraordinarily well written. It's deeply scientific and academic. It's great fun to read. I've now read it 3 times and given it away 4. So far I've only done lacto and made vinegar, but I'll explore the other methods as I gain experience. My goal is to lacto and make vinegar out of everything our farmstead grows just to try it out. So far my favorite is a vinegar made with wild strawberries. It's just stunning.

ONLY ONE criticism. Zilber great trick of vacuum sealing lacto-ferment's and then "burping the bag" only works with a chambered vacuum machine. If you have cheap "Foodsaver type" (like I do) it won't work. I suspect that this was a simple oversight by a professional chef, who's never used a "foodsaver." But you have more than viable alternatives that Zilber also goes into. You can lacto' in jars, etc with a water weight. It works just fine. You can also seal a ziploc bag by immersing it in water to get all the air out.
2 people found this helpful
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Top reviews from other countries

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charlie fitzback
5.0 out of 5 stars More than satisfy!
Reviewed in Canada on January 26, 2024
Verified Purchase
I really enjoy the book! My boyfriend and i use it frequently as a reference and for new ideas in fermentation or to try new things that we havent done yet. The cover is beautyfull and its a hard cover so more durable. I really recomend it.
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Schwalbe
5.0 out of 5 stars Geschenk
Reviewed in Germany on January 26, 2024
Verified Purchase
Habe es zu Weihnachten verschenkt. Das Geschenk kam suuuuuper an.
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SC
5.0 out of 5 stars Beautiful object, beautifully written.
Reviewed in Italy on January 3, 2023
Verified Purchase
A beautiful object to add to your bookshelf, and a beautifully written compendium of everything you need to experiment and perfect your fermentation skills. All the instructions are thoroughly detailed with a pragmatic approach, without ever getting pedantic or dwelling into unnecessary technicalities. Redzepi and Zilber provide tons of useful tricks and practical suggestions not only on how to ferment your ingredients, but also how to get the most out of them in real recipes, straight out of the kitchen of one of the best restaurants in the world. Priceless.
One person found this helpful
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JYT
4.0 out of 5 stars Too complicated for me
Reviewed in the Netherlands on October 21, 2022
Verified Purchase
So I like to cook, but I'm not a professional and this book was a bit overwhelming. I'm sure it is great if you have experience with fermenting but this is not a starters book. Most of the recipe I never heard of. Not for me.
One person found this helpful
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FKS
5.0 out of 5 stars Fascinating read, fun experiments
Reviewed in the United Kingdom on May 3, 2021
Verified Purchase
Having read twice cover-to-cover to understand the science better (following on from Salt, Fat, Acid, Heat), and having made kimchi, other pickles, many cheeses, fermentation seems a good next step in cooking for me. The book is a fascinating read in itself, and so far, having achieved a successful ferment of asparagus, a rewarding one. If you like experimenting and want to go further, if you like creating ingredients as much as recipes, I'd recommend this lovely lovely book. Some equipment is needed, but several alternatives offered if the immediate suggestion is a bit too much in space or cost terms. No chance I'll get to Noma in the near future, so the next best thing is having a go at home. The resulting ferments lead to an array of recipes, or are good as they are.
6 people found this helpful
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