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

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All instructions are very straightforward, clear, and easy to follow. Whenever a question would pop up in my mind, the authors would answer it almost immediately.

Although there is a good deal of information, the authors do not go super in-depth. This can be both a good and a bad thing. A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt."

An indispensable glimpse into how the four-time world's best restaurant approaches fermented foods, all adapted for the home kitchen. . . . Once you've made your first ferment, you'll understand first-hand how intuitive the methods are and how applicable they are to limitless raw ingredients." If you want to add any additional spices (bay leaves, mustard seeds, peppercorns, etc.). I'm keeping mine plain here for the basic version, but will show you some experiments I tried, after this one. Without question, you need this book. Even if you already have a basic understanding about lacto-fermenting; fermenting kombucha, vinegar, and working with koji; and making your own vinegars, this volume is a treasure trove of inspiration. . . . Beyond the fermentations themselves, Redzepi and Zilber share clever ideas for using each ingredient, such as a blended fermented blueberry paste to smear on fresh corn [and] a coffee kombucha soaked into ladyfingers for tiramisu. . . . Indispensable."

Can be achieved at home. Honest. . . . A massive amount of thought has been put into the writing and the layout of this book and it is clear that a lot of heart has gone into it, too. To be privy to such an extensive and in-depth knowledge of fermentation from these two is an incredible benefit.”In the guide, the authors include recipes and applications for lacto-fermented plums, cep (a.k.a. porcini) mushrooms (recipe follows), tomato water, white asparagus, blueberries, mango-scented honey and green gooseberries. “There’s not a dish on the menu at Noma, from the very first mouthful to the last, that doesn’t involve some element of lactic acid fermentation,” they write. “Its usefulness is practically limitless.” In The Noma Guide to Fermentation, Rene Redzepi and David Zilber share techniques and recipes for making vinegars, kombuchas, misos and the other ferments that underpin every dish at the legendary restaurant. Photo by Artisan Books LACTO CEP MUSHROOMS