The Origins of Cooking: Palaeolithic and Neolithic Cooking (EN)

Description

An exploration of the birth of cooking, as charted by leading authority Ferran Adri’s elBullifoundation.

This essential volume examines the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it? Can food be considered ‘cooked’ when eaten in its raw state? Packed with intriguing text and illuminating elBullifoundation diagrams and images, it’s a must-have for every cook’s library.

Ferran Adri 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, Adri has been lecturing around the world and developing elBullifoundation, a culinary academy and think tank, on the site of the former elBulli, outside Barcelona.

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“Adri is a master of conducive atmospherics….By bringing us back to the primal discovery of the pleasures of flavors, textures, and temperatures, he is out to conquer time” – Bloomberg Newsweek

“Ferran Adri is the most important, idolised, controversial and written-about chef of the last century” – GQ

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Language: English
Author(s): elBullifoundation, Ferran Adri
592 pages
Published in 2021