Francis Lam spends a fascinating hour with Ren谷 Redzepi, the groundbreaking chef of Copenhagen*s Noma. His book, The Noma Guide to Fermentation, is a master tome on the technique that he believes is the future of the way we cook.? Francis and Ren谷 talk about Noma*s influence on the global palate, where Redzepi finds inspiration, and how he achieves an enjoyable work/life balance. America*s Test Kitchen*s Dan Souza (no slouch in the fermentation world either!) brings us an amazingly simple recipe for cultured butter to make at home. We also have clips from a video interview with Ren谷 Redzepi and David Zilber, the director of Noma's fermentation lab, in which they two do more in-depth on the role of fermentation at the restaurant and suggest a few projects for beginners.
Broadcast dates for this episode:
November 2, 2018 (originally aired)
October 25, 2019 (rebroadcast)