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Foundations of Flavor: The Noma Guide to Fermentation: Including step-by-step information on making and cooking with: koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
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Foundations of Flavor: The Noma Guide to Fermentation: Including step-by-step information on making and cooking with: koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

4.56  ·  Rating details ·  238 ratings  ·  27 reviews
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 Zilbe
Hardcover, 440 pages
Published October 16th 2018 by Artisan
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4.56  · 
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 ·  238 ratings  ·  27 reviews

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Jan 06, 2019 rated it liked it
As a home cook who has done a fair amount of lacto-fermentation, alcoholic fermentation, some acetic acid fermentation, bread-baking, and with miso and meju fermenting as I write, I found the book both illuminating and stingy, like the kind of smart person you sometimes meet at parties who will say an intriguing thing, and you are just sure they know something really interesting and they're holding back because "This is a party, and I'm not going to digress. It's in bad taste." I know that what ...more
Jan 09, 2019 rated it liked it
I was hoping for something that was more useful for the home fermenter, but was well written and fell into a life style porn genre for me - beautiful foodie experience that is far and away from my office job, kid wrangling and elder care. Not what I was looking for, but well written.
Dec 03, 2018 rated it liked it
Shelves: cookbooks
I made the blueberries, and they were OK. If I ran a restaurant, I would be trying everything in the book. Lovely, clear presentation and easier to work from than Sandor Katz, but a bit much for me as a home cook.
Little Bby
Feb 08, 2019 rated it it was amazing
Love! Love! Love! This book is everything I didn’t know I needed! Thank you René and David for this masterpiece!!
Mike Moore
Really beautiful and well-written, but c'mon. I'm gonna make a fermentation chamber in my basement to make miso? Gonna age vinegar for like 4 years in a wine barrel? So, I don't really know who this book is for. Other cooks that also have an entire fermentation department at their restaurant?

Interesting to learn about everything, but this isn't something the average person can act on.
Feb 05, 2019 rated it it was amazing
This is an amazing guide and one of those magical cookbooks that really expands your food world. It takes simple ingredients and gives very thorough step by step instructions for what to do. The pictures are beautiful, but it isn't all style over substance. It's just a great book that I will go back to and a great guide to some basics.
Jonah Krueger
Jan 07, 2019 rated it it was amazing
The holy grail of fermentation books. Approachable guides for the ferments tested and used at Noma. Less broad in scope than "The Art of Fermentation" by Sandor Katz, but detailed where it counts and extraordinarily beautiful in presentation.
Tony Cheang
Dec 20, 2018 rated it it was amazing
Shelves: favorites
The first "cookbook" I've read cover to cover. If you enjoy food and cooking, the book's just down-right fun to read, even the chapters on ferments you might never decide to make.

The book strikes a balance of depth and breadth. On a high level, the chapters are (generally) arranged from easier (lacto-ferments, kombucha, vinegar) to harder to make (koji, miso and miso-like products, shoyu, etc.). Koji is that gateway. It'll be a while before I decide to build a temperature and humidity controlled
Dec 22, 2018 rated it liked it
Some cool ideas in here, but this is definitely a book aimed at the restaurant class and not home cooks. Which is understandable, but left me feeling that a lot of the ideas were impractical.
Tim Artz
Jan 24, 2019 rated it really liked it
It's a pleasure to read with a friendly, familiar style. At first I thought, yes, this is all the stuff I am used to doing in my kitchen. Later on, the book is packed with nuggets that caused my brain to come up with all sorts of new directions and ideas. The book suits those who want a step-by-step approach to the cool projects with yeast, bacteria, and fungi, but it also presents in a way that I found appealing: to explore beyond what they do at Noma, and chart a course that is uniquely mine. ...more
Nov 14, 2018 rated it it was amazing
It's deserving of the name guide. Every type of fermentation has a clear description of its conditions, then first a very basic recipe focussed on the process, after which ferments with alternative ingredients follow which may appeal more to the foodies amongst us. Every ferment comes with recommendations where to apply them, but this is not where the focus lies.

The book is targetted at the home cook, in how it supplies simple DIY solutions to make the techniques possible, and how it coddles th
Christina Chen
Dec 12, 2018 rated it really liked it  ·  review of another edition
The book is a mix of detailed theory and recipes, good for readers who are interested in food science and like to experiment in the kitchen. There are also plenty of pictures as they show you step-by-step on how the fermentation process will look like over time.

The kombucha chapter is my favourite as it is probably the easiest to re-create in the kitchen. The other chapters on koji, miso and shoyus will require some make shift equipment.

The book has recipes for sauces and dips that Noma uses wit
Erik Waiss
Nov 23, 2018 rated it it was amazing
I wish more technique based cook books were written like this. The plethora of step-by-step photos, and especially the time lapse photos of the actual fermentations, make this an invaluable resource. Plus, the nature of the recipes within not only give you detailed instructions on how to make that specific recipe, but help you to refine your understanding of the process so that you can make your own products and your own recipes, with your own ingredients. This is a top-notch book that will prob ...more
Kurt Chircop
Jan 22, 2019 rated it it was amazing
Great Work!

Really detailed explanations of koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables. Photos detailing step by step guides.

Also Included in the book is a list of online sites that explains where you can get the hard to get ingredients like bee pollen, grasshoppers and wax moth larvae, koji spores and scobies.

Rene and David did a great job.

Also Paula Troxler's illustration are an aesthetic pleasure.
Dec 25, 2018 rated it it was amazing
Before reading this book I experimented with fermentation with much success, now that I have this detailed guide the sky's the limit. This takes the guess work out of ingredient and instruction as to what and how you can ferment. The health benefits of fermented foods are no secret and this book will show you how to do it all.
Feb 20, 2019 rated it really liked it
Definitely a lifestyle cookbook and mostly useful for people who are reaaaally serious about this. If you know nothing about the art or microbiology of fermentation, the first 100 pages are super interesting. Very nice design too.
Ben Doherty
Nov 12, 2018 rated it really liked it
I'm feeling very motivated to ferment things now. It gets a bit repetitive in places, but has lots of really useful practical advice. The table to convert refractometer deltas to ABV was, embarrassingly, a revelation.
Feb 04, 2019 rated it liked it
Shelves: cookbook
Amazing book but not for the home cook.
Mar 08, 2019 rated it really liked it
Fascinating and easy to understand the processes throughout this book. Writing style is approachable and comfortable. Highly recommended for anyone who's into healthy food prep.
Nov 23, 2018 rated it it was amazing
The most precise and novel approach I’ve ever read for fermentation. I am blown away by the quality of this book.
Nov 26, 2018 rated it really liked it
Technical, lots of fun to be had with koji
This is fascinating. And so far above my skill set as to be unattainable.
Dec 28, 2018 rated it really liked it
Extensive tome, for the expert or want-to-be expert, not the casually inquisitive (me). Lots of detail, recipes, and ideas to make your fermentation successful. For the true foodie.
Feb 12, 2019 rated it it was amazing
I had forgotten what it’s like to be lost all day in a good cookbook. I may have forgotten how good a cookbook could be.
Robin Ferguson
Nov 06, 2018 rated it liked it
Amazing what one can ferment. I probably won't be doing any of this but I did get quite the education on the fermenting process.
Christopher Farrell
Jan 28, 2019 rated it it was amazing
“Low and slow” taken to the nth degree. Totally worth a read, even if you’re only barely into the idea of fermenting. Lots of science, food ideas, and information on how rotting food becomes magic.
rated it really liked it
Mar 03, 2019
rated it really liked it
Jan 05, 2019
Mallory Kalogreadou
rated it it was amazing
Jan 01, 2019
Kevin Wagner
rated it it was amazing
Jan 21, 2019
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