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Cook it Raw - Alessandro Porcelli


Published: 8th April 2013
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RRP $59.95

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.

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 of Nordic 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.

"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." - harpersbazaar.co.uk

Contents and Sections:

Foreword - by Anthony Bourdain
The birth of Raw - by Alessandro Porcelli
Who are the Chefs - by Amy Serafin
Chef biographies - by Amy Serafin

Cook It Raw (I)
Copenhagen - Denmark
Introduction to Copenhagen
Copenhagen commentary - by Lisa Abend
Copenhagen photo essay
Copenhagen dish description
Cook It Raw and Nature - by René Redzepi

Cook It Raw (II)
Collio - Italy
Introduction to Collio
Collio commentary - by Mattias Kroon
Collio dish descriptions
Cook It Raw and Creativity - by Albert Adrià

Cook It Raw (III)
Lapland - Finland
Introduction to Lapland
Lapland commentary - by Jeffrey Steingarten
Lapland photo essay
Lapland dish descriptions
Cook It Raw and Collaboration - by Daniel Patterson

Cook It Raw (IV)
Ishikawa - Japan
Ishikawa commentary - by Adam Sachs
Ishikawa photo essay
Ishikawa dish descriptions
Cook It Raw and Tradition - by Alex Atala

Cook It Raw and the Future - by Alessandro Porcelli
Cook It Raw or canard à la ficelle - by Andrea Petrini

Index Acknowlegdements

ISBN: 9780714865492
ISBN-10: 0714865494
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 224
Published: 8th April 2013
Country of Publication: GB
Dimensions (cm): 29.0 x 25.1  x 2.9
Weight (kg): 28.9
Edition Number: 1