Legendary Spanish chef Ferran Adrià has a new groundbreaking book out on 8 June entitled 'What is Cooking - The Action: Cooking, The Result: Cuisine' and published by Phaidon. The latest addition to Adrià’s Sapiens series of volumes forming the basis of his Bullipedia project.
If you've become more connected with food and your kitchen during the lockdown, you might have started thinking more deeply about what you eat, why you cook the dishes you do, what food comforts you and conversely what food takes you out of your comfort zone. In which case, Adrià's in-depth exploration of the simple question, 'what is cooking', will resonate even more.
‘It is impossible to approach cuisine without taking into consideration its origin, the channels through which it spreads, the reason behind the characteristics that it has been acquiring over many centuries of ‘cooking’ he says.
As the food genius tries to better understand the evolution and relationship between the human race and the process of preparing the food he takes fans on a journey, exploring gastronomy from the top-down. From the birth of cuisine; to why we cook, what it means to cook creatively and the language we have attributed to cooking.
Adrià naturally gives fine dining particular attention, exploring the work in the kitchens to the serving of food; the business of restaurants and the culture of food, which again arrives at a poignant time in restaurant history.
Image: Book Cover
The book also offers a rare glimpse into the inner workings at his experimental
elBullifoundation, littered with Adrià's personal ideas, sketches and photography from legendary restaurant elBulli as well as explanatory diagrams used in his lectures and exhibitions.
A weighty 484 pages don't come cheap, but chefs, culinary educators and cooking enthusiasts and Adrià disciples will undoubtedly want to make space for a timeless copy on the shelf.
Image: Inside What is Cooking.The Action: Cooking, The Result: Cuisine by Ferran Adrià
Ferran Adrià became famous for his pioneering techniques as head chef at elBulli, eventually winning three Michelin stars and being voted the best restaurant in the world five times before the restaurant closed in 2011. Since then Ferran has been lecturing around the world and developing the elBullifoundation, a culinary academy and think tank, on the site of the former restaurant.