The Noma Guide to Fermentation (Foundations of Flavor) : Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
¡°A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals, one in which misos, shoyus, magic molds called kojis and umami-laden garums make ferments something cooks reach for as readily as salt.¡±
-The New York Times, Fall¡¯s Best Cookbooks
¡°[A] window into the magic . . . of what is arguably the most famous restaurant in the world.¡±
-Food & Wine, The Best Cookbooks Coming Out This Fall
¡°A wildly practical and fascinating examination of one of the world¡¯s oldest methods of food preservation.¡±
-Publishers Weekly, starred review
¡°This book on fermentation is the master class.¡±
-Eater, The Best Cookbooks of Fall 2018
¡°Refreshingly accessible.¡±
-Grub Street, The Best New Fall Cookbooks
¡°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. . . . [I]ndispensable.¡±
-Plate, The Best Fall 2018 Cookbooks