Cook it Raw

Cook it Raw

by Editors of Phaidon, Anthony Bourdain, Jeffrey Steingarten

Editorial Reviews

Publishers Weekly
In 2009, Alessandro Porcelli invited a dozen of the world's most creative and innovative chefs to Copenhagen for what would evolve into a yearly event. Cook It Raw was part chef congress, part competition, and something else entirely: a cadre of the most inventive chefs arriving at a remote destination and left to their own devices. They forage for their ingredients, prepare them in less-than-ideal locations, and present them for critique by their peers; all without the presence of cameras, patrons, or audiences. Here, Porcelli looks back on the past four Cook It Raw events, detailing the ingredients, the chefs, their processes (to an extent), and the end result. It's a stunning collection; commentary for each event (Denmark, Finland, Italy, and Japan) is provided by an attendee to give context, but the real story is in the dishes themselves, presented in vibrant, crisp photographs. Though it's highly unlikely that readers will be able to prepare, let alone source the rare ingredients, each dish is broken down at the end of the chapter, giving a sense of each dish's taste and chef's intent. Whether one considers this innovation or pretension, it remains a terrific study of an original event readers will likely never have the opportunity to experience themselves. (June)
From the Publisher
"Using stunning photography and smart design, Cook It Raw documents the retreat of the same name during which rockstar chefs like David Chang and Rene Redzepi gather to eat, drink, cook and exchange ideas." - Bon Appetit"

The book recounts four Cook It Raw gatherings — in Denmark, Japan, Italy and Finland — in lush photography, email exchanges, recipe descriptions and entertaining essays by Jeffrey Steingarten, Anthony Bourdain and others." - The Wall Street Journal"

. . .teeming with first-person narrative and never-released images, offering glimpses into the chefs' experimentation with different traditional and regional techniques and wild ingredients. The ultra informative tome is a dynamic resource for those well-acquainted with the conference, and a stellar introduction for the unfamiliar." - Cool"

Cook It Raw is the culinary equivalent of a round table of the most preeminent philosophers. Both cerebral and physical, the book makes the chefs' energy and enthusiasm palpable. . ." -"

This book will change the way you relate to food one dish at a time." - The Huffington Post"

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." -

Product Details

Phaidon Press
Publication date:
Product dimensions:
10.00(w) x 11.40(h) x 1.10(d)

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