The Noma Guide to Fermentation

Pub Date:   |   Archive Date: 16 Oct 2018

Member Reviews

This was another one of those books that took a subject that I'm passionate about and wanted to learn more about, and convinced me that I probably shouldn't even try. I know that's not the goal, but it really makes it seem absolutely expensive, fiddly and complicated. I highly recommend Sandor Katz's fermentation books if you want to feel inspired and actually do the things you're reading out. This will be a good fit for people who just want to be impressed with the process or for really hard core folks. It wasn't a good fit for me.

I read a temporary digital ARC of this book for the purpose of review.
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Yet another amazing book put out by the masterful chef Rene Redzepi. This may not be for your basic at home cook, but with a little trial and error, most anyone should be able to ferment like any great chef.
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Beautiful photographs and detailed information make this a great addition to culinary collections. Due to the specialized resources and skills, the book will not likely reach general readers and those looking for easy recipes.
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This is an excellent resource for those interested in fermenting their own foods. The content ranges from recipes appropriate for beginners, to extremely advanced fermentation techniques. The science behind fermentation is clearly explained. The book is crafted as a mash up of cookbook meets art book. The design is simple, minimalist, but the illustrations and photographs are beautiful. There is a lot of blank space on many of the pages, which at first I took as wastefulness in the name of design. However, upon further examination of the technical contents of the text, I realized that this would be a wonderful space for the serious fermentologist to take copious notes. I would highly recommend this book to anyone looking for information on the culinary or health perks of fermentation.
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A fascinating journey through one of nature's most delicious events — fermentation. This book will not only appeal to kitchen pros, but everyday cooks who want to understand how to build flavor, and learn techniques for preserving and transforming food.
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An excellent addition to the growing collection of Noma-inspired cookbooks, the fermentation techniques covered span the everyday and accessible to the more exotic and challenging.
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This book is definitely not for the everyday cook. It is full of wonderful pictures and recipes and really gives you ideas on how to use every bit of what you’re working with. The downside is, it’s definitely technical, with the reader needing a good understanding of not only fancy cooking terms, but of science as well. They do a good job of breaking down the explanations, and the beginning of the book is dedicated to understanding the processes and the thinking behind them. This book is for a specific audience, an accomplished cook looking for additional ways to bring their cooking to the next level through both taste and texture, not say, the soccer mom needing to get dinner on the table in between schoolwork and practice.
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Such an excellent exploration of fermentation.  I thought it was well written and very informative and inspiring. While I still don't personally feel adventurous enough to try some of those I felt it made a very advanced practice seem accessible to chefs outside of celebrated restaurants. I also think this is an exceptional way to preserve the legacy of Noma as one of the most celebrated modern restaurants in the world.
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