The origins of cooking Palaeolithic and Neolithic cooking
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...
| Corporate Authors: | , , , |
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| Other Authors: | , |
| Format: | Book |
| Language: | English Spanish |
| Published: |
London :
Phaidon Press,
2021
London Phaidon Press 2021 |
| Subjects: |
| Summary: | 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 |
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| Item Description: | First published in Spanish in 2019. First published in English in 2021 "Ferran Adrià, Gabriel Bartra and Sandra Lorenzo directed the team and were responsible for the contents of the book."--title page verso "Ferran Adrià, Gabriel Bartra and Sandra Lorenzo directed the team and were responsible for the contents of the book."--title page verso |
| Physical Description: | 591 pages : color photographs ; 34 cm 591 pages color photographs 34 cm 591 pages color photographs 34 x 24 cm |
| Bibliography: | Includes bibliographic references (pages 578-582) and index |
| ISBN: | 183866162X 1838662383 9781838661625 9781838662387 |