The Origins of Cooking : Palaeolithic and Neolithic Cooking

Elbullifoundation

ISBN 10: 183866162X / ISBN 13: 9781838661625

Editore: Phaidon Press Feb 2021, 2021

Riguardo questo articolo

Neuware - An in-depth exploration of the birth of cooking, as charted by leading authority Ferran Adrià's elBullifoundationThis essential volume examines the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it Can food be considered 'cooked' when eaten in its raw state Packed with intriguing text and illuminating elBullifoundation diagrams and images, it's a must-have for every cook's library.

Codice articolo 9781838661625

Dati bibliografici

• Titolo: The Origins of Cooking : Palaeolithic and Neolithic Cooking
• Editore: Phaidon Press Feb 2021
• Data di pubblicazione: 2021
• Lingua: Inglese
• ISBN 10: 183866162X
• ISBN 13: 9781838661625
• Rilegatura: Buch
• Condizione: Neu

Descrizione articolo

Riassunto

An in-depth exploration of the birth of cooking, as charted by leading authority and iconic chef Ferran Adrià's elBullifoundation

Using Ferran Adrià's unique 'Sapiens' methodology, this extraordinary book examines in comprehensive detail the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it? Can food be considered 'cooked' when eaten in its raw state? Packed with intriguing text and illuminating elBullifoundation diagrams and images, it's a must-have for every serious cook's library.

The Origins of Cooking is the perfect addition to Phaidon's Ferran Adrià library alongside A Day at elBulli, The Family Meal, Coffee Sapiens, and What is Cooking.

Informazioni sull?autore

Ferran Adrià joined the staff of elBulli restaurant in 1984 and rapidly progressed to head chef with three Michelin stars and other accolades. Famous for his pioneering culinary techniques, he has been applauded - and imitated - around the world. Since elBulli's closure in 2011, Ferran Adrià has been lecturing around the world and developing the elBullifoundation, a culinary academy and think tank, on the site of the former elBulli, outside Barcelona.