The Origins of Cooking :Palaeolithic and Neolithic Cooking
The Origins of Cooking :Palaeolithic and Neolithic Cooking
hardback
Published:
14 January, 2021
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Description
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.
More Details
| Type | Book |
|---|---|
| ISBN13 | 9781838661625 |
| ISBN10 | 183866162X |
| Number Of Pages | 592 |
| Item Weight | 3312 g |
| Product Dimensions | 230 x 330 x 39 mm |
| Publisher / Reseller | Phaidon Press Ltd |
| Format | hardback |
Media Reviews
"Adrià is a master of conducive atmospherics...By bringing us back to the primal discovery of the pleasures of flavors, textures, and temperatures, he is out to conquer time." - Bloomberg Newsweek
"In a 600 page book... the chef who created the restaurant elBulli traces the history of cooking from 2.5 million years ago to 3,500 B. C. and spares no detail." - The WEEK
GoodReads Reviews
Author's Bio
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.