The Origins of Cooking

Palaeolithic and Neolithic Cooking

The Origins of Cooking
Ferran Adria, elBullifoundation
RRP:
NZ$ 280.00
Our Price:
NZ$ 210.00
Hardback
h330 x 230mm - 592pg
13 Jan 2021 UK
International import eta 7-19 days
9781838661625
Out Of Stock
Currently no stock in-store, stock is sourced to your order
This 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.
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.
Status: Indicates in stock with Supplier
ISBN-13: 9781838661625
Published: 13 Jan 2021
Published In: United Kingdom
Imprint: Phaidon Press
Publisher: Phaidon Press
Format: Hardback
Height: 330mm
Width: 230mm
Spine: 39mm
Pages: 592

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