Questions About Foundations of Flavor: The Noma Guide to Fermentation

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Micah Absolutely and is an essential text for home chefs and masters alike interested in starting up a fermentation operation either on a black card or coll…moreAbsolutely and is an essential text for home chefs and masters alike interested in starting up a fermentation operation either on a black card or college student budget. As a frame of reference, I'm the farthest thing from a hard science person and I can get all manners of confused when cooking by a book. This book is so enjoyable I read it like a novel. They neither dwell on the complex chemistry nor do they shy away from giving a standard, reader-friendly definition of what will be going on inside your ferments. It's also got a load of absolutely marvelous recipe recommendations with how to use and process various byproducts from any given ferment. They also give big color photos of what each stage of the fermentations will look like depending on how you store them. I'd originally bought it as a reference guide to kombucha fermentation, but personally I'll be experimenting a lot more than just fizzy teas. Definitely worth owning in my opinion. (less)

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