OP: Bullipedia: What Is Cooking
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Phaidon, New York, 2020. Hardcover. Fine. Signed first US printing.
This book, of all the Bullipedia series we were able to supply in English, is the one that speaks most to the heart of Chef Adrià’s personal philosophy, and the one we think resonates most with cerebral cooks inclined toward introspection and analysis.
What Is Cooking (2019) is a historical and granular examination of how, why, and what people have cooked and a statement about what might lie ahead, according to the chef and his colleagues. It is a record of the evolution of contemporary cooking at elBulli and an analysis of what fine dining is and must be anywhere in the world. It treats humble everyday food with the same insightful analysis it brings to the creation of modernist innovations.
This is a large, heavy book: 464 pages printed on a fine coated stock. With a 13.5” x 10” trim size and nearly 2 inches thick, it's not a beach read. Photography throughout the book is supplemented by images from the chef's own notebooks, as well as visual materials developed for various courses he has taught worldwide.
Ours is a Fine copy, signed on a tipped in leaf. First US printing.
Published on 2020
