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René Redzepi and David Zilber | The Noma Guide to Fermentation
Free Library Podcast
English - December 07, 2018 08:45 - 1 hour - 101 MB - ★★★★ - 106 ratingsSociety & Culture Education free library author lectures books Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
René Redzepi is chef and co-owner of Copenhagen's Michelin two-star restaurant Noma, recognized an astounding four times as the best in the world. He is one of Time's 100 Most Influential People in the World and the subject of two full-length documentaries. His book Noma: Time and Place in Nordic Cuisine-''an international sensation'' (New York Times)-won International Association of Culinary Professionals (IACP) and James Beard awards. Former sous-chef at Vancouver's Hawksworth Restaurant, David Zilber has worked at Noma since 2014 and has overseen its famous fermentation lab since 2016. In their new how-to guide, Redzepi and Zilber reveal the techniques used at Noma to bring fermented ingredients to every dish served.
Watch the video here.
Julie Dannenbaum Culinary Arts Lecture
(recorded 10/24/2018)