Ferran Adrià’s new book, Unelaborated Products, is a deep dive into the foundational ingredients that form the bedrock of all cuisine.
Following on from What is Cooking and The Origins of Cooking, this is another encyclopaedic exploration of natural food elements, and an examination of how categorisation and identification informs our understanding of the natural wold and our culinary elaboration of it.
From the expert minds at Adrià’s elBulliFoundation, this is a reference book that shows how Adrià’s mind works – it relies on Adrià’s Sapiens methodology to understand raw ingredients as nature intended them.
What is the difference between a plant and a herb? Is rice a cereal or a seed? Are all cereals seeds? What is a fresh product, and what is a raw one? All these questions are addressed and more in this book.
Ferran Adrià revolutionised gastronomy with his legendary El Bulli restaurant in the town of Roses, Catalonia, Spain. There he reinvented haute cuisine, and created a whole new scientific approach to gastronomy, molecular cuisine. Adrià also trained a whole new generation of the world’s greatest chefs, including Spanish chefs Joan Roca and Andoni Luis Aduriz, as well as international alumni including Gaggan Anand and Massimo Bottura.
Adrià closed his restaurant unexpectedly in 2011 at the peak of its powers, and has since retreated into a world of research and knowledge. At his elBullifoundation, Adrià has applied the same rigorous methodology and curiosity that saw his small restaurant rise to the very pinnacle of the culinary world.
Adrià’s books include What is Cooking and The Origins of Cooking, which both look at the human relationship with the environment and our evolution through the ages, how fire and cooking have fundamentally altered our development as a species, and how it helped shape our societies and lives. Unelaborated Products adds to a comprehensive culinary canon and provides an invaluable resource for any serious student of gastronomy.
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