The Noma Guide to Fermentation (Foundations of Flavor)

The Noma Guide to Fermentation is an indispensable manual for home cooks and professional chefs alike, offering a comprehensive guide to creating Noma's extensive pantry of ferments.

With over 500 step-by-step photographs and illustrations, this book takes readers on a journey beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables.

The book is written in an approachable and meticulously tested manner, making it easy for readers to incorporate these game-changing pantry ingredients into their cooking.

Whether you're a seasoned chef or just starting out in the kitchen, The Noma Guide to Fermentation will revolutionize your understanding of flavor and cooking.

Don't miss out on this opportunity to unlock the secrets of fermentation and elevate your culinary skills to new heights!