Channel: University of Gastronomic Sciences
Fermenting at Noma: old techniques in modern cuisine... with David Zilber! Roundup vs Vinegar Weedkiller: The Ultimate Test René Redzepi and David Zilber in conversation with Jessica Koslow at Live Talks Los Angeles Episode 202: Shareholders Meeting Recap + Elon at E3 Inside Noma's new restaurant and fermentation lab David Chang: "Momofuku" | Chefs at Google How to spot a liar | Pamela Meyer This video will piss off contractors! - DO NOT DO THIS! The Barndominium Show E101 René Redzepi & David Zilber: The Joy of Waiting (5/6) René Redzepi & David Zilber: Fermentation Projects for Starters (6/6) René Redzepi and David Zilber: Exploring Fermentation at Noma (1/6) Marco Pierre White: "The Devil in the Kitchen" | Talks at Google René Redzepi & David Zilber: The Flavors of Fermentation (3/6)
Fermenting At Noma: Old Techniques In Modern Cuisine... With David Zilber!
david Zilber Is Noma’s Head Of Book, And Together With Head Chef René Redzepi Has Co-authored The Best-selling The Noma Guide To Fermentation.
Together Zilber and Redzepi have led the way in bringing ancient methods of food preservation into avantgarde cuisine.
In the new book, Zilber leads the book team in their research and development lab, from whose glass doors emanate the aromas of the garums, vinegars, misos, black fruits and lactic ferments that have become a crucial part of Noma’s menu.