Unelaborated products. Their use in the fine dining restaurant (Volume III)
Unelaborated Products. Their use in the fine dining restaurant is the third volume of the Unelaborated Products Sapiens, directed by Ferran Adrià. It draws together the available knowledge concerning unelaborated products in fields such as primary production, chemical composition, purchasing and reception in the restaurant, preservation and storage, food safety and marketing. All these aspects then lead us to the restaurant’s cuisine, its raison d’etre. And consequently we will turn our attention to how unelaborated products are used in the kitchen, the techniques and tools that are employed to transform them and, above all, how the customer experiences their consumption in the restaurant.
640 pages long
230 x 330