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Unelaborated Products: Definition and Classification Details

ISBN 13
9781838663667
ISBN 10
1838663665
Publisher
Phaidon Press Ltd
Book Description
The legendary chef Ferran Adrià’s think-tank, the elBullifoundation, applies its rigorous Sapiens methodology to the core products that form the foundation of all cuisine   This fascinating and encyclopedic volume, compiled by the globally influential chef, Ferran Adrià’s elBullifoundation, is a deep dive into unprocessed and raw culinary ingredients and  explores why identifying, classifying, and categorizing food is essential to refining every chef’s culinary skills. Drawing on disciplines such as biology, botany, zoology, and chemistry, and guided by the unique ‘Sapiens’ methodology, which employs a holistic, research-based approach, it is packed with compelling infographics, diagrams, and illustrations that make this fascinating subject easy to comprehend for culinary professionals and enthusiasts. Following in the footsteps of What is Cooking and The Origins of Cooking, this valuable reference will redefine the way we look at what we eat.
About the Author
Ferran Adrià joined the staff of elBulli restaurant in 1984 and rapidly progressed to head chef, earning three Michelin stars and numerous other accolades. Famous for his pioneering culinary techniques, he has been widely applauded - and imitated. Since elBulli's closure in 2011, Adrià has been lecturing around the world and developing elBullifoundation, a culinary academy and think-tank, on the site of the former elBulli, outside Barcelona.
Language
English
Author
elBullifoundation
Publication Date
2021-09-09
Number of Pages
520 pages

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