Review:
Noma's Guide To Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto Ferments, And Black Fruits & Vegetables By Rene Redzepi And David Zilber
overall review score: 4.5
⭐⭐⭐⭐⭐
score is between 0 and 5
Noma's Guide to Fermentation is a comprehensive book by renowned chefs Rene Redzepi and David Zilber that explores the world of fermentation, including techniques for making koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and ferments using black fruits and vegetables.
Key Features
- Detailed instructions on various fermentation processes
- Recipes for creating a wide range of fermented foods and beverages
- Insight into the science behind fermentation
- Beautiful photography showcasing the process and final products
Pros
- Comprehensive coverage of fermentation techniques
- Well-written and easy to follow instructions
- Inspiring recipes for experimenting with fermentation at home
Cons
- Some recipes may require hard-to-find ingredients
- Time-consuming process for some fermentations