--- product_id: 69937181 title: "The Noma Guide to Fermentation" price: "€ 49.55" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.gr/products/69937181-the-noma-guide-to-fermentation store_origin: GR region: Greece --- # Hardcover, premium tactile experience Stunning, inspirational photography Advanced fermentation techniques The Noma Guide to Fermentation **Price:** € 49.55 **Availability:** ✅ In Stock ## Summary > 🌟 Elevate your kitchen game with fermentation mastery—don’t just cook, create flavor revolutions! ## Quick Answers - **What is this?** The Noma Guide to Fermentation - **How much does it cost?** € 49.55 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.gr](https://www.desertcart.gr/products/69937181-the-noma-guide-to-fermentation) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Durable Hardcover Edition:** A premium, lasting addition to your kitchen library that signals your commitment to flavor mastery. - • **A Coveted Culinary Treasure:** Join thousands of fermentation geeks and food innovators who swear by this #2 Scandinavian Cooking bestseller. - • **Master the Art of Fermentation:** Unlock next-level techniques like koji, garum, and lacto-ferments to elevate your culinary creativity. - • **Visually Inspiring & Informative:** Beautiful, high-quality photography that guides and motivates your fermentation journey. - • **Curated for the Serious Flavor Seeker:** Not for beginners—designed for professionals and passionate home chefs ready to experiment boldly. ## Overview The Noma Guide to Fermentation is a hardcover culinary bible offering advanced, expertly photographed techniques for fermenting koji, miso, garum, and more. Ranked top in Scandinavian Cooking and Food Science, it’s a must-have for serious cooks eager to transform their flavor repertoire. ## Description New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater , and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious , and more “An indispensable manual for home cooks and pro chefs.” — Wired At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation , it’s about to be taken to a whole new level. Review: Best book ever for home cooks! - I believe this book is considered the definitive manual for both home cooks to master savory, umami-rich ferments like koji, soy sauce (shoyu), and miso. I am really enjoying playing with this I like the lessons on how to make basic pickles to the amazing savory flavors like shoyus (soy sauces), misos, and grain ferments. I love the photo guidance and over 500 step-by-step photographs and illustrations leading through the complex processes. The book makes home cook into a home pro. I can’t wait to build a full flavor pantry of tasty fermented vegetables, savory sauces and vinegars!! Review: Very inspiring - The Noma Guide to Fermentation is an incredible resource for anyone looking to explore fermentation beyond the basics. The instructions are clear, the photography is beautiful, and the techniques—like making miso, garum, or koji—are next-level. It’s not a beginner’s book, and you might need to invest in a few tools, but if you’re serious about flavor and experimentation, this book will totally transform your kitchen. Highly recommended for curious cooks and fermentation geeks alike! ## Features - Book - the noma guide to fermentation (foundations of flavor) - Language: english - Binding: hardcover ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #5,538 in Books ( See Top 100 in Books ) #3 in Professional Cooking (Books) #4 in Food Science (Books) #37 in Celebrity & TV Show Cookbooks | | Customer Reviews | 4.8 out of 5 stars 4,754 Reviews | ## Images ![The Noma Guide to Fermentation - Image 1](https://m.media-amazon.com/images/I/A1c8GBj5l-L.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Best book ever for home cooks! *by K***E on April 26, 2026* I believe this book is considered the definitive manual for both home cooks to master savory, umami-rich ferments like koji, soy sauce (shoyu), and miso. I am really enjoying playing with this I like the lessons on how to make basic pickles to the amazing savory flavors like shoyus (soy sauces), misos, and grain ferments. I love the photo guidance and over 500 step-by-step photographs and illustrations leading through the complex processes. The book makes home cook into a home pro. I can’t wait to build a full flavor pantry of tasty fermented vegetables, savory sauces and vinegars!! ### ⭐⭐⭐⭐⭐ Very inspiring *by C***. on July 12, 2025* The Noma Guide to Fermentation is an incredible resource for anyone looking to explore fermentation beyond the basics. The instructions are clear, the photography is beautiful, and the techniques—like making miso, garum, or koji—are next-level. It’s not a beginner’s book, and you might need to invest in a few tools, but if you’re serious about flavor and experimentation, this book will totally transform your kitchen. Highly recommended for curious cooks and fermentation geeks alike! ### ⭐⭐⭐⭐⭐ Well Worth Owning *by C***H on March 6, 2019* This book is a great resource for anyone who is serious about their cooking. I appreciated the explanations (the WHY) and the techniques ( the HOW) for making your own fermentations. For those who find cooking to be a language they use to express themselves (and feed their hungers as well as fill their stomachs), this book adds new words and phrases to your vocabulary. Will I make every recipe? Doubtful. But does that mean it's a waste of time or money? Absolutely not. The appreciation of fine cuisine and embellishing "everyday" cooking are not two separate things, and this book with it's emphasis on extending the resources of a serious (or even not so serious) cook is much appreciated. I also find it to be well written; whether or not you ever make any of the recipes, the explanations of the chemistry involved and the centuries of development that go into everyday ingredients such as soy sauce is well worth reading. Of course there is much more, I found the sections on kombucha, which I had been making since the mid '80's to be particularly interesting. It never occurred to me that I could use other things besides "sweet" tea. It's a wonderful book, very informative and instructive, and well worth owning. Kudos to the authors. ## Frequently Bought Together - The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) - The Art of Fermentation: New York Times Bestseller - Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.gr/products/69937181-the-noma-guide-to-fermentation](https://www.desertcart.gr/products/69937181-the-noma-guide-to-fermentation) --- *Product available on Desertcart Greece* *Store origin: GR* *Last updated: 2026-06-11*