What is Cooking
The Action: Cooking, The Result: Cuisine
Published on 22. May 2020
Book
Hardback
464 pages
978-1-83866-186-1 (ISBN)
Description
A fascinating reflection on the essence of cooking - from Ferran Adria's elBullifoundation
For groundbreaking chefs such as Ferran Adria, cooking has reached a level of complexity where science, chemistry, and technology intersect with immense creativity and imagination.
Adria's latest 'Sapiens' volume takes readers on a compelling journey to better understand the relationship between the human race and the process of preparing food.
Packed with images from Adria's legendary restaurant elBulli, his unique personal sketches, and explanatory diagrams that are used in his lectures, this book revolutionizes the way we look at how we prepare what we eat.
For groundbreaking chefs such as Ferran Adria, cooking has reached a level of complexity where science, chemistry, and technology intersect with immense creativity and imagination.
Adria's latest 'Sapiens' volume takes readers on a compelling journey to better understand the relationship between the human race and the process of preparing food.
Packed with images from Adria's legendary restaurant elBulli, his unique personal sketches, and explanatory diagrams that are used in his lectures, this book revolutionizes the way we look at how we prepare what we eat.
More details
Edition
Signed Edition
Language
English
Place of publication
London
United Kingdom
Dimensions
Height: 330 mm
Width: 230 mm
Thickness: 37 mm
Weight
3046 gr
ISBN-13
978-1-83866-186-1 (9781838661861)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Ferran Adria joined the staff of elBulli in 1984 and rapidly progressed to become head chef. Famous for his pioneering culinary techniques, he has been applauded - and imitated - around the world, and won three Michelin stars for elBulli, along with many other accolades. Since elBulli's closure in 2011, Ferran has been lecturing around the world and developing the elBullifoundation, a culinary academy and think tank, on the site of the former restaurant.