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Cook it Raw [Hardcover]

Andrea Petrini , Alessandro Porcelli , Sam Gordon
4.0 out of 5 stars  See all reviews (3 customer reviews)
RRP: £35.00
Price: £21.70 & FREE Delivery in the UK. Details
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Book Description

1 April 2013
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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Cook it Raw + World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants + Alex Atala: D.O.M
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Product details

  • Hardcover: 224 pages
  • Publisher: Phaidon Press Ltd (1 April 2013)
  • Language: English
  • ISBN-10: 0714865494
  • ISBN-13: 978-0714865492
  • Product Dimensions: 10 x 11.4 x 1.1 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 70,129 in Books (See Top 100 in Books)

Product Description

Review

'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.com

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.

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Customer Reviews

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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover|Verified Purchase
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 Brock
This 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.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Much more than a cook book 15 July 2013
Format:Hardcover
Amazing a photo diary of the cook it raw events the food, people, locations and the meaning behind it all. This book is not simply for someone to copy a recipe from but for people to really think about food and what 'local' food is. Highly recommend.
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4 of 8 people found the following review helpful
Format:Hardcover|Verified Purchase
I was excited by the title of this book but its an expensive coffee table book with pretty pictures and no recipes.
It is the experiences of international chefs badly put together. More a who is who of chefs.
It will end up in a charity shop shortly or back on amazon!
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 3.5 out of 5 stars  4 reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars This book represents a paradigm shift in our approach to food. 4 Jun 2013
By Forrest Parker - Published on Amazon.com
Format:Hardcover|Verified Purchase
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.
1 of 1 people found the following review helpful
5.0 out of 5 stars cook it raw 11 July 2013
By Myrna H. Patterson - Published on Amazon.com
Format:Hardcover|Verified Purchase
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
1.0 out of 5 stars waste of money 2 Feb 2014
By Andrea - Published on Amazon.com
Verified Purchase
apart form some photos and a nice graphic design of the book, it is empty, there is nothing interesting to read about it, no recipes or information you would normally find in a book about food.
0 of 1 people found the following review helpful
3.0 out of 5 stars Nice pictures! Interesting idea and love this scrapbook style 30 May 2013
By Anonymous - Published on Amazon.com
Format:Hardcover|Verified Purchase
Nice pictures! Interesting idea and love this scrapbook style. Great as a gift or a kitchen compliment to adorn your cooking materials
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