Noma’s guide to fermentation

Chapter 1

The Noma guide to fermentation

With its own fermentation lab and fermented foods being used in practically all its dishes, Copenhagen’s Noma restaurant has gone to rare lengths in discovering new ways to cook. René Redzepi and his colleague David Zilber have now released a book that reveals what they’ve learned.

Chapter 2

Turin’s new coffee experience

We visit Italian coffee brand Lavazza’s new HQ in Turin. It’s open to the public and has a museum dedicated to all things coffee.

Chapter 3

Recipe of the week

A delicious option for the Christmas table.

Chapter 4

RedFarm

The NYC Chinese restaurant phenomenon RedFarm had opened its first London outpost. Founder Ed Schoenfeld explains what makes a great Chinese restaurant experience and how easy it is to take a restaurant concept across the Atlantic.