Cook It Raw: 21st Century Avant-Gardes
Autor Alessandro Porcellien Limba Engleză Hardback – 7 apr 2013
Cook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore social, cultural and environmental issues. Normally reserved for a select number of guests this book reveals for the very first time the 'Raw' collective's food and philosophy. A must for aspiring chefs and food lovers interested in cutting edge gastronomy.
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Specificații
ISBN-13: 9780714865492
ISBN-10: 0714865494
Pagini: 240
Ilustrații: 400 Illustrations
Dimensiuni: 249 x 290 x 28 mm
Greutate: 1.38 kg
Editura: Phaidon
ISBN-10: 0714865494
Pagini: 240
Ilustrații: 400 Illustrations
Dimensiuni: 249 x 290 x 28 mm
Greutate: 1.38 kg
Editura: Phaidon
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Recenzii
'a wild cooking experiment ... The book recounts four Cook It Raw gatherings - in Denmark, Japan, Italy, and Finland - in lush photography, email exchanges, recipe descriptions and entertaining essays' The Wall Street Journal Europe 'Essays within the book are as varied as the food and are the sort of writing that you'll want to read over and over again. ...The images of the food, chefs and locations are outstandingly beautiful - the photography is artwork and no mere accompaniment ... Dotted amongst the writing and photography are quotations by some of the greatest chefs in the world about the process and the food itself. ...a wonderful gift for anyone who loves food, even if they already have enough recipe books ... a fantastic insight into cooking, ingredients and the chefs who use them. ... beautifully written and visually stunning, a lovely read and a great source of inspiration.' Huffington Post UK For the most ardent food lover comes a fulfilling companion called Cook it Raw - Phaidon's beautiful, sideways look at cooking. The large book records the four Cook it Raw events - conducted somewhere remote in Denmark, Italy, Finland and Japan with some of the best chefs in the world (such as Noma's Rene Redzepi and Momofuku's David Chang). Their mission is to create dishes made with the ingredients available to them in their surroundings. Free from the constraints of their kitchen the results range from failure to the orgasmic, but what binds them all is that common love and respect for what grows around us. Utterly spellbinding. Harper's Bazaar co.uk "Cook It Raw...is more of a culinary scrapbook or a catalog than a cookbook...it's a high quality documentation of an event few will ever actually be able to attend." - Eater.com
"Using stunning photography and smart design, "Cook It Raw" documents the retreat of the same name during which rockstar chefs like David Chang and Rene Redzepi gather to eat, drink, cook and exchange ideas." - "Bon Appetit""The book recounts four Cook It Raw gatherings -- in Denmark, Japan, Italy and Finland -- in lush photography, email exchanges, recipe descriptions and entertaining essays by Jeffrey Steingarten, Anthony Bourdain and others." - "The Wall Street Journal"." . .teeming with first-person narrative and never-released images, offering glimpses into the chefs' experimentation with different traditional and regional techniques and wild ingredients. The ultra informative tome is a dynamic resource for those well-acquainted with the conference, and a stellar introduction for the unfamiliar." - "Cool Hunting.com"""Cook It Raw" is the culinary equivalent of a round table of the most preeminent philosophers. Both cerebral and physical, the book makes the chefs' energy and enthusiasm palpable. . ." - "Cravings.com""This book will change the way you relate to food one dish at a time." - "The Huffington Post"""Cook It Raw". . .is more of a culinary scrapbook or a catalog than a cookbook. . .it's a high quality documentation of an event few will ever actually be able to attend." - "Eater.com"
"Using stunning photography and smart design, "Cook It Raw" documents the retreat of the same name during which rockstar chefs like David Chang and Rene Redzepi gather to eat, drink, cook and exchange ideas." - "Bon Appetit""The book recounts four Cook It Raw gatherings -- in Denmark, Japan, Italy and Finland -- in lush photography, email exchanges, recipe descriptions and entertaining essays by Jeffrey Steingarten, Anthony Bourdain and others." - "The Wall Street Journal"." . .teeming with first-person narrative and never-released images, offering glimpses into the chefs' experimentation with different traditional and regional techniques and wild ingredients. The ultra informative tome is a dynamic resource for those well-acquainted with the conference, and a stellar introduction for the unfamiliar." - "Cool Hunting.com"""Cook It Raw" is the culinary equivalent of a round table of the most preeminent philosophers. Both cerebral and physical, the book makes the chefs' energy and enthusiasm palpable. . ." - "Cravings.com""This book will change the way you relate to food one dish at a time." - "The Huffington Post"""Cook It Raw". . .is more of a culinary scrapbook or a catalog than a cookbook. . .it's a high quality documentation of an event few will ever actually be able to attend." - "Eater.com"