Hacker News Books

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

René Redzepi and David Zilber

4.8 on Amazon

2 HN comments

Shape: The Hidden Geometry of Information, Biology, Strategy, Democracy, and Everything Else

Jordan Ellenberg

4.5 on Amazon

2 HN comments

Growing Gourmet and Medicinal Mushrooms

Paul Stamets

4.8 on Amazon

2 HN comments

Misreading Scripture with Western Eyes: Removing Cultural Blinders to Better Understand the Bible

E. Randolph Richards and Brandon J. O'Brien

4.6 on Amazon

2 HN comments

America Before: The Key to Earth's Lost Civilization

Graham Hancock and Macmillan Audio

4.7 on Amazon

2 HN comments

Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease

Robert H. Lustig

4.6 on Amazon

2 HN comments

The Elephant Whisperer: My Life with the Herd in the African Wild (Elephant Whisperer, 1)

Lawrence Anthony and Graham Spence

4.8 on Amazon

2 HN comments

Buddha's Brain: The Practical Neuroscience of Happiness, Love, and Wisdom

Rick Hanson and Richard Mendius

4.6 on Amazon

2 HN comments

Gathering Moss: A Natural and Cultural History of Mosses

Robin Wall Kimmerer

4.8 on Amazon

2 HN comments

Under a White Sky: The Nature of the Future

Elizabeth Kolbert

4.6 on Amazon

1 HN comments

Conceptual Physics

Paul Hewitt

4.4 on Amazon

1 HN comments

How to Change: The Science of Getting from Where You Are to Where You Want to Be

Katy Milkman and Angela Duckworth

4.4 on Amazon

1 HN comments

The God Equation: The Quest for a Theory of Everything

Michio Kaku

4.6 on Amazon

1 HN comments

The Code Breaker: Jennifer Doudna, Gene Editing, and the Future of the Human Race

Walter Isaacson

4.7 on Amazon

1 HN comments

Apocalypse Never: Why Environmental Alarmism Hurts Us All

Michael Shellenberger

4.7 on Amazon

1 HN comments

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IvyMikeonNov 14, 2018

The cover of the new "Noma Guide to Fermentation" is an illustration of this phenomenon. https://www.workman.com/products/the-noma-guide-to-fermentat...

P.S. It's an awesome cookbook; highly recommended.

tpmonJuly 29, 2020

The evidence is that (according to another book, The Noma Guide to Fermentation) there is no known mention of fish sauces in south/east Asia before 7th century AD, while in the West it's well documented starting in the 5th century BC. The Noma Guide to Fermentation is however not an history book and is not written by historians, and anyway that's not hard evidence.
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