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Cook it Raw (Hardcover) Story Behind Worlds Chefs
USD21,99
Aproximadamente18,86 EUR
Costaba USD24,99 (12% de descuento)
Estado:
En muy buen estado
Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un estado excelente. No hay desperfectos visibles en la tapa y se incluye sobrecubierta, si procede, para las tapas duras. Todas las páginas están en perfecto estado, sin arrugas ni roturas y no falta ninguna. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
La oferta finaliza en: 3 d 1 h
- ¡Cómpralo ya!Cook it Raw (Hardcover) Story Behind Worlds Chefs
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Envío:
USD6,88 (aprox. 5,90 EUR) USPS Media MailTM.
Ubicado en: Edinburg, Texas, Estados Unidos
Entrega:
Entrega prevista entre el vie. 22 ago. y el jue. 28 ago. a 94104
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No se aceptan devoluciones.
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N.º de artículo de eBay:167640306775
Características del artículo
- Estado
- Type
- Bibliography
- Special Attributes
- Sealed, Anthony Bourdain, David Chang
- Region
- World
- Subjects
- Food & Drink
- Regional Cuisine
- World
- ISBN
- 9780714865492
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Product Identifiers
Publisher
Phaidon Press, Incorporated
ISBN-10
0714865494
ISBN-13
9780714865492
eBay Product ID (ePID)
143631852
Product Key Features
Book Title
Cook It Raw
Number of Pages
224 Pages
Language
English
Publication Year
2013
Topic
General
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
49.1 Oz
Item Length
11.5 in
Item Width
10.2 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
23
Reviews
"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 " 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 "Fascinating." -- Olivatessen (Spain), "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 "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 "Fascinating." --Olivatessen (Spain)
Dewey Decimal
641.6
Synopsis
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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