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By Adria Ferran
Adria Ferran, 2021
This volume delves into the foundational aspects of cuisine, beginning with its earliest roots. It meticulously traces the elements of produce, implements, and skills involved in food preparation. The book poses pertinent questions about the definition of cooking, such as whether the selection of raw food constitutes cooking or if it commences with the use of specific tools for adaptation. It also considers if food in its raw state can be classified as 'cooked'.