Editors of Phaidon Cook it Raw

ISBN 13: 9780714865492

Cook it Raw

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9780714865492: Cook it Raw

* Cook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore and question social, cultural and environmental issues. Held initially in Copenhagen to mark the 2009 climate change summit the first 'Raw' dinner challenged the chefs to examine the issue of sustainability. As the events have developed so too have the issues, themes and general philosophy of the group. Winter and the question of creativity (Collio-Italy), the Wilderness and culinary comradeship (Lapland) and tradition and the artisan (Iskikawa-Japan) have all been explored on the plate by the likes of Rene Redzepi, Albert Adria, Alex Atala, Daniel Patterson, Magnus Nilsson, Inaki Aizparte, Massimo Bottura and Claude Bosi. Normally reserved for a select number of diners this book reveals for the very first time the 'Raw' collective's philosophy and creative endeavours. With contributions from leading food writers and 'Raw' supporters such as Antony Bourdain, Jeffrey Steingarten and Andrea Petrini; plus, over 400 behind-the-scenes images of the events and an inspiring collection of the chefs' own 'Raw' recipes, notes and anecdotes - Cook it Raw is an exclusive window into the world's most progressive culinary collective.

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About the Author:

Cook it Raw's founder, Alessandro Porcelli, is the book's authoring editor. Alessandro lives in Copenhagen where he's the director ofNordic Gourmet Tour -a successful food events company. Alessandro will write the book's introduction with additional contributions from leading food writers and chefs such as: Antony Bourdain, Jeffrey Steingarten, Lisa Abend, Mattias Kroon, Andrea Petrini, Rene Redzepi, Albert Adria and Daniel Patterson.

Review:

"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

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Alessandro Porcelli
Verlag: Phaidon Verlag Gmbh Apr 2013 (2013)
ISBN 10: 0714865494 ISBN 13: 9780714865492
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Buchbeschreibung Phaidon Verlag Gmbh Apr 2013, 2013. Buch. Buchzustand: Neu. Neuware - Cook it Raw erzählt die Geschichte von vier einzigartigen Abendessen, zu denen einige der weltbesten und innovativsten Köche mittels des Kochens soziale, kulturelle und Umweltthemen sondieren. Enthält Beiträge von führenden Food Writern wie Anthony Bourdain, Jeffrey Steingarten und Andrea Petrini. Die involvierten Chefköche sind René Redzepi, Alex Atala, David Chang, Massimo Bottura, Pascal Barbot, Claude Bosi, Albert Adrià, Daniel Patterson, Inaki Aizpitarte, Magnus Nilsson, Mark Best, Ben Shewry, Fredrik Andersson, Sean Brock, Quique Dacosta, Mauro Colagreco, Alexandre Gauthier, Ichiro Kubota, Yoshihiro Narisawa, Petter Nilsson, Davide Scabin, Kondo Takahiko, Yoji Tokuyoshi, Hans Välimäki and Joachim Wissler. Cook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore and question social, cultural and environmental issues. Held initially in Copenhagen to mark the 2009 climate change summit the first ¿Raw¿ dinner challenged the chefs to examine the issue of sustainability. As the events have developed so too have the issues, themes and general philosophy of the group. Winter and the question of creativity (Collio-Italy), the Wilderness and culinary comradeship (Lapland) and tradition and the artisan (Iskikawa-Japan) have all been explored on the plate by the likes of Rene Redzepi, Albert Adria, Alex Atala, Daniel Patterson, Magnus Nilsson, Inaki Aizparte, Massimo Bottura and Claude Bosi. 240 pp. Englisch. Artikel-Nr. 9780714865492

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