Specifications
| Publisher | Phaidon Press Ltd |
| ISBN 13 | 9781838663667 |
| ISBN 10 | 1838663665 |
| Author | elBullifoundation |
| Language | English |
| 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. |
| Publication Date | 2021-09-09 |
| Number of Pages | 520 pages |
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