The Origins of Cooking: Palaeolithic and Neolithic Cooking

Description

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 Adria 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 Adria 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.

"Adria 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 "In a 600 page book... the chef who created the restaurant elBulli traces the history of cooking from 2.5 million years ago to 3,500 B. C. and spares no detail." - The WEEK