ep 131 - NOMA'S RENE REDZEPI AND DAVID ZILBA on why fermentation is at the heart of Noma's menu
This week cookery writer Adam meets Rene Redzepi of Noma in Copenhagen and David Zilber the head of its fermentation lab, to discuss their new book, ‘The Noma Guide to Fermentation’. David explains why fermentation is a bit like a nightclub queue and Rene describes some of their wilder ferments including one disastrous experiment involving pigs blood.
This week cookery writer Adam meets Rene Redzepi of Noma in Copenhagen and David Zilber the head of its fermentation lab, to discuss their new book, ‘The Noma Guide to Fermentation’. David explains why fermentation is a bit like a nightclub queue and Rene describes some of their wilder ferments including one disastrous experiment involving pigs blood.
Click here to read our expert guide to fermentation
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