Unelaborated Products: Definition and Classification Book

The legendary chef Ferran Adrià’s think-tank, the elBullifoundation, applies its rigorous Sapiens methodology to the core products that form the foundation of all cuisine  

This fascinating and encyclopedic volume, compiled by the globally influential chef, Ferran Adrià’s elBullifoundation, is a deep dive into unprocessed and raw culinary ingredients and  explores why identifying, classifying, and categorizing food is essential to refining every chef’s culinary skills.

Drawing on disciplines such as biology, botany, zoology, and chemistry, and guided by the unique ‘Sapiens’ methodology, which employs a holistic, research-based approach, it is packed with compelling infographics, diagrams, and illustrations that make this fascinating subject easy to comprehend for culinary professionals and enthusiasts. Following in the footsteps of What is Cooking and The Origins of Cooking, this valuable reference will redefine the way we look at what we eat.