The Origins of Cooking
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The Origins of Cooking : Palaeolithic and Neolithic Cooking

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Description

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

Using Ferran Adria'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 Adria library alongside A Day at elBulli, The Family Meal, Coffee Sapiens, and What is Cooking.
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Product details

  • Hardback | 592 pages
  • 230 x 330 x 39mm | 3,311.22g
  • London, United Kingdom
  • English
  • 183866162X
  • 9781838661625
  • 392,370

Review Text

"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
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Review quote

"Adria 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
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About elBullifoundation

Ferran Adria 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 Adria 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.
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