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|---|---|---|---|---|
| 641.5 WHA | Not for loan | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
A fascinating reflection on the essence of cooking - from Ferran Adriá's elBullifoundation
For groundbreaking chefs such as Ferran Adriá, cooking has reached a level of complexity where science, chemistry, and technology intersect with immense creativity and imagination. Adriá's latest 'Sapiens' volume takes readers on a compelling journey to better understand the relationship between the human race and the process of preparing food. Packed with images from Adriá's legendary restaurant elBulli, his unique personal sketches, and explanatory diagrams that are used in his lectures, this book revolutionizes the way we look at how we prepare what we eat.
Author Notes
Ferran Adrià joined the staff of elBulli in 1984 and rapidly progressed to become head chef. Famous for his pioneering culinary techniques, he has been applauded - and imitated - around the world, and won three Michelin stars for elBulli, along with many other accolades. Since elBulli's closure in 2011, Ferran has been lecturing around the world and developing the elBullifoundation, a culinary academy and think tank, on the site of the former restaurant.
Reviews (1)
Publisher's Weekly Review
Lexical semantics and taxonomic hierarchy come to bear in this strikingly illustrated though scholarly appreciation of cooking. Spain's elBullifoundation, a culinary academy and think tank led by Chef Adrià has, as one of its central missions, worked to create a massive gastronomic encyclopedia, of which this book is part. Over the span of nine exhaustive chapters, the most basic elements of cooking are defined, diagrammed, and brought together. Pedagogic clarifications deal with such matters as the difference between a food and a beverage ("Drinking should not always be associated with a drink or beverage, given that food can also be drunk") as the authors deconstruct, among other things, what it means to cook ("Humans cook to feed themselves... they also cook for enjoyment, out of hedonism"). Typical of the mind-numbing entries is a six-page analysis of what constitutes raw vs. unraw that includes a complex visual mapping of the terms' contextualization. Among the book's other 1,000 visuals are photo arrays that help demonstrate the differences between concepts like sweet and savory, and solid and liquid. Not for home cooks, this detailed and dense volume will appeal to theoreticians who like to consider their food along with flowcharts. (July)