'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.comVom Verlag:
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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Buchbeschreibung Phaidon Verlag Gmbh Apr 2013, 2013. Buch. Buchzustand: Neu. 289x253x27 mm. 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