What Is Cooking

The Action: Cooking, the Result: Cuisine
Erscheinungsjahr 2020
ISBN: 978-1-83866-133-5
Verlag: Phaidon Press

Buch, Englisch, 464 Seiten, Format (B × H): 237 mm x 338 mm, Gewicht: 3036 g

Reihe: Bullipedia

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/Hrsg.

Elbullifoundation

Adrià, Ferran

González Crespo, Claudia

Über Autor(innen)

Adrià, Ferran
Ferran Adriá 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.