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Cook It Raw

Tells the story of four unique dinners that saw some of the world’s most cuttingedge chefs come together to explore social, cultural and environmental issues through food


Price: USD$49.95

  • Tells the story of four unique dinners that saw some of the world’s most cuttingedge chefs come together to explore social, cultural and environmental issues through food
  • The book chronicles the dinners through commentaries, anecdotes, candid interviews and 400 never-before-seen images of the ‘Raw’ chefs
  • Includes contributions from leading food writers such as Anthony Bourdain, Jeffrey Steingarten and Andrea Petrini

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, Finland) and tradition and the artisan (Ishikawa, 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.


Format: Hardback
Size: 290 x 250 mm (11 3/8 x 9 7/8 in)
Pages: 240 pp
Illustrations: 400 illustrations
ISBN: 9780714865492
  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

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.

The chefs who make up Cook it Raw are:

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.


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




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