The origins of cooking : paleolithic and neolithic cooking - Paleolithic and Neolithic Cooking

Le chef du restaurant catalan elBulli explore les fondements de la cuisine à partir des sources les plus anciennes. Il passe en revue les produits, les techniques et les outils impliqués dans la préparation des recettes et interroge l'acte de cuisiner avec des aliments crus.

About the author

Ferran Adrià 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 Adrià 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.

Summary

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

Product details

• Authors: Ferran Adria, Ferran Adrià, Elbullifoundation
• Assisted by: elBullifoundatio (Editor), Elbullifoundation (Editor)
• Publisher: Phaidon
• Languages: English
• Product format: Paperback / Softback
• Released: 13.01.2021
• EAN: 9781838661625
• ISBN: 978-1-83866-162-5
• No. of pages: 480
• Dimensions: 240 mm x 340 mm x 40 mm
• Weight: 3304 g
• Series: Bullpedia
• Subjects: Guides > Food & drink > Miscellaneous; Humanities, art, music > Art; History: specific events & topics, prehistory, COOKING / History, Cookery / food & drink etc, History: specific events and topics, Cookery / food and drink / food writing, Stone Age: Palaeolithic period, Stone Age: Neolithic period