Episode 188: Rene Redzepi and the Art of Fermentation - a podcast by Bon Appétit

Rene Redzepi, owner and chef of the famed Noma in Copenhagen, just published his third cookbook, The Noma Guide to Fermentation, along with the head of Noma's fermentation lab, David Zilber. Rene talks about why it was so important to him to write something approachable while still staying true to the restaurant. After that, Molly Baz tells us all about the recipe you should be making on repeat right now: Pumpkin Bread with Salted Maple Butter.Learn more about your ad choices. Visit podcastchoices.com/adchoices

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