Unelaborated Products: Definition and Classification (EN)

Description

The legendary chef Ferran Adris 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 Adris elBullifoundation, is a deep dive into unprocessed and raw culinary ingredients and explores why identifying, classifying, and categorizing food is essential to refining every chefs 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.

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.

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