Origins of Cooking: Palaeolithic and Neolithic Cooking

This book explores the birth of cooking through the eyes of renowned chef Ferran Adrià and his elBullifoundation. It examines the foundations of cuisine, tracing every element of food preparation, and asks timely questions about the choice of raw food and the definition of cooking.

Format: Hardback
Length: 592 pages
Publication date: 14 January 2021
Publisher: Phaidon Press Ltd

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

Using Ferran Adria's unique 'Sapiens' methodology, this extraordinary book examines in comprehensive detail 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 serious cook's library.

The Origins of Cooking is the perfect addition to Phaidon's Ferran Adria library alongside A Day at elBulli, The Family Meal, Coffee Sapiens, and What is Cooking.

Weight: 3248g
Dimension: 236 x 341 x 42 (mm)
ISBN-13: 9781838661625