The Noma Guide to Fermentation (2018)

Drawing on groundbreaking research from Copenhagen's famed test kitchen, this guide demystifies the precise biochemistry behind koji, kombuchas, and lacto-fermented fruits. The authors unveil how controlled temperature and tailored salinity guide mould and bacterial species to dismantle complex proteins into savoury amino acids. It provides an astonishing window into how contemporary culinary innovation builds directly upon centuries-old preservation techniques to create nutritious depth.