Cook it Raw

Anyone who has a serious appreciation for the current and future state of cuisine may very well be interested in this book. Though less of a cookbook, it details out the impetus of the Cook It Raw symposiums, held in different countries and locales each year.The participating chefs are a rogues' gallery of the best and brightest the industry currently offers from around the globe: Sean Brock, Rene Redzepi, Alex Atala, David Chang, Albert Adria, Magnus Nilsson, Ben Shewry, Daniel Patterson.Though disparate, these chefs all represent a new, micro terroir vision of what our cuisine will become in the near century.The book details how the chefs meet each year in a different terroir, immersing themselves in the landscape and culture, then convening to cook a series of dinners based on and sourced from that same locale. Sometimes they achieve greatness, and sometimes they fail dramatically, but that's partially the point- to provide an environment wherein these chefs can swing for the cheap seats without fear of the financial or pr repercussions that the same experiments would allow in their home kitchens.As a chef, this is exactly the kind of relevant, current discussion we need. The book has a fantastic contemporary production value, outstanding high gloss photography and is exactly what you need as a chef, eater or food advocate to get your juices flowing.Listen to the David Chang lecture from the Harvard Lecture Series at the School of Applied Sciences & Engineering on microbiology and terroir. This came as a trickle down from his experiences at Cook It Raw and discussions with Rene Redzepi. Shortly thereafter, here in Charleston, we began to see similar engineering changes on the menus at Brock's McCrady's with pairings such as phytoplankton dashi. Then Brock went to Brazil,Ben Shewry and Magnus Nilsson came here to Charleston. It is indeed a great time to be a chef in the American South.I'm not so bold as to claim this is the next wave, but rather a direction. Some key players from some significant food cultures are sitting up, taking notice and adding their voice to the discussion. You should too.

I first learned about this through 'No Reservations'. But reading more of the story sheds new light on the challenges this idea posed and what was created as a result. The inclusion of notes on the end results makes this a book that's not just showing you what was made, but an idea of how. Not a recipe book in any way, but a source of inspiration in a different way. When global circumstances improve, Rene should continue this idea.

Nice pictures! Interesting idea and love this scrapbook style. Great as a gift or a kitchen compliment to adorn your cooking materials

Enchanting, exciting, far-flung culinary voyages and adventures from some of the world's best chefs. Beautiful format and stunning photos. Essays are well written

awesome lay out. really interesting parts on sustainability. love the pictures as well.

No recepes ...

This book is not just for Chefs but also people who have a feeling and understanding or are looking for a deeper insight into the current and future of cuisine will very well be interested in this book.Please let me say this very important fact that this is far less of a cookbook, it details out the ideas of the "Cook It Raw" ,(annual gathering of the world's most avant-garde chefs) held in different countries and locales each year.The participating chefs are a rogues' gallery of the best and brightest the industry currently offers from around the globe:At this time they are Rene Redzepi,David Chang, Albert Adria, Alex Atala, Magnus Nilsson, Ben Shewry, Daniel Patterson & Sean BrockThis publication goes into detail of how the chefs meet each year, immersing themselves in the surroundings and culture, then cooking a series of dinners based on and harvested/foraged from the direct area.The great thing is that they detail how they can achieve greatness, and at other times they simply fail, but that's what make this so good that the chefs can experiment and will not be held to ransom as if they had produced these items in their own emporiums..As a chef, this is exactly the kind of relevant, current discussion that are necessary its vital.And the man behind all this has been hard at work for nearly 30 years with the project the genius that is Alessandro Porcelli and he is the Founder and Director of Cook it Raw... Big respect...The book has a fantastic contemporary production value, outstanding high gloss photography and is exactly what you need as a chef, eater or food advocate to get your juices flowing.I'm not saying that this will become the main stream approach but hey hopefully another direction.These guys are from a wide background of different food cultures, giving us their point of view and hey its great.This is a real gem of a book well worth purchasing even if only to get an insight into a fantastic approach to the industry .

It's a bit sketchy, eccentric, eclectic and I love it! More of a series of thoughts and essays, I like this style when I want to read ABOUT food and chefs, but not a cookbook. Wonderful illustrations and quality of book. Typical of the modern Phaidon.

100% satisfied! parcel dispached within few days. I had delivered what I had had ordered! Very happy buyer! Very good quality! good value for money! highly recommended!

Book arrived on time and in good condition. These stories are a remarkable look into the minds of the world's best chefs. Even though I try the odd thing or two I know reading about it is as close as I can get to achieving their success. Thank you for this beautiful book Phaidon.

Wie erwartet handelt es sich bei Cook it Raw um ein tolles Buch über ein sehr interessantes Projekt an dem die, im Moment, besten Köche der Welt beteiligt sind, um in unbekannter Umgebung mit selbst gefundenen Zutaten aus der Region (Wälder, Wiesen..) zu experimentieren. Höchst interessant für alle Foodlovers!!