The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) Hardcover – Illustrated, October 16, 2018

Book arrived in pristine condition. Shrink wrapped and with a no damage sticker on the cover that was easy to remove.Content is very informative and I'm excited to try some home fermentation projects!

This book is well-written and very informative.

Great read, super informative. First part of the book really dives into the biology / chemistry of the microorganisms that go into the fermentation process which gives a lot of context to the recipes down the line. All in all both interesting and useful.

Great book

Another good book on fermentation

No complaints. Book is educational and I learned some tricks.

A wonderful an organic guide for some of the best wonders in the fermentation segment of food. I love the way Rene describes each kind of ferment of the book and it's importance in Noma.Simple and straightforward recipes with guide images. Came in excellent sealed condition. One of my favorite food books.

I'm only part way through, but the style and content is great. I'm already happy with it and got value out of it, so 5 stars. Really gave me a lot to think about and an appreciation for how intertwined fermentation is to our world and civilization. The cool thing is it really has practical knowledge you can use too.