Cook it Raw

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. 207 p. : 29 cm 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 endeavors. 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 -- Includes index 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 descriptions -- Cook it raw and nature / by René Redzepi -- Cook it raw (II) Collio - Italy. Introduction to Collio -- Collio commentary / by Mattias Kroon -- Collio photo essay -- 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. Introduction to Ishikawa -- 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 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 endeavors. 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 -- Provided by publisher