What Is Cooking: The Action: Cooking, the Result: Cuisine

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Phaidon Press Limited, 2020 - 464 Seiten

A fascinating reflection on the essence of cooking - from Ferran Adriá's elBullifoundation

For groundbreaking chefs such as Ferran Adriá, cooking has reached a level of complexity where science, chemistry, and technology intersect with immense creativity and imagination. Adriá'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 Adriá'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.

Autoren-Profil (2020)

Ferran Adrià 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.

Bibliografische Informationen

TitelWhat Is Cooking: The Action: Cooking, the Result: Cuisine
Autor/inFerran Adrià
Ausgabeillustriert
VerlagPhaidon Press Limited, 2020
ISBN1838661336, 9781838661335
Länge464 Seiten
  
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