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Cook it Raw Hardcover – April 9, 2013

by Andrea Petrini (Author), Alessandro Porcelli (Editor), Sam Gordon (Translator)

32 ratings

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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.

Print length

224 pages
Language

English
Publisher

Phaidon Press
Publication date

April 9, 2013
Dimensions

9.8 x 1.1 x 11.4 inches
ISBN-10

0714865494
ISBN-13

978-0714865492
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Mitchell Davis
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Editorial Reviews

From 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)

Review

"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)

Product details

Publisher ‏ : ‎ Phaidon Press; Illustrated edition (April 9, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 0714865494
ISBN-13 ‏ : ‎ 978-0714865492
Item Weight ‏ : ‎ 3.05 pounds
Dimensions ‏ : ‎ 9.8 x 1.1 x 11.4 inches

Best Sellers Rank: #1,301,375 in Books (See Top 100 in Books)
- #370 in Raw Cooking
- #1,359 in Gastronomy Essays (Books)

Customer Reviews:
32 ratings

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5 star		74%
4 star		7%
3 star		8%
2 star		6%
1 star		5%

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Top reviews from the United States

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Forrest Parker

This book represents a paradigm shift in our approach to food.

Reviewed in the United States 🇺🇸 on June 4, 2013

Verified Purchase

Anyone who has a serious appreciation for the current and future state of cuisine may very well be interested in this book. Though less of a cookbook, it details out the impetus of the Cook It Raw symposiums, held in different countries and locales each year.
The participating chefs are a rogues' gallery of the best and brightest the industry currently offers from around the globe: Sean Brock, Rene Redzepi, Alex Atala, David Chang, Albert Adria, Magnus Nilsson, Ben Shewry, Daniel Patterson.
Though disparate, these chefs all represent a new, micro terroir vision of what our cuisine will become in the near century.
The book details how the chefs meet each year in a different terroir, immersing themselves in the landscape and culture, then convening to cook a series of dinners based on and sourced from that same locale. Sometimes they achieve greatness, and sometimes they fail dramatically, but that's partially the point- to provide an environment wherein these chefs can swing for the cheap seats without fear of the financial or pr repercussions that the same experiments would allow in their home kitchens.
As a chef, this is exactly the kind of relevant, current discussion we need. The book has a fantastic contemporary production value, outstanding high gloss photography and is exactly what you need as a chef, eater or food advocate to get your juices flowing.
Listen to the David Chang lecture from the Harvard Lecture Series at the School of Applied Sciences & Engineering on microbiology and terroir. This came as a trickle down from his experiences at Cook It Raw and discussions with Rene Redzepi. Shortly thereafter, here in Charleston, we began to see similar engineering changes on the menus at Brock's McCrady's with pairings such as phytoplankton dashi. Then Brock went to Brazil,Ben Shewry and Magnus Nilsson came here to Charleston. It is indeed a great time to be a chef in the American South.
I'm not so bold as to claim this is the next wave, but rather a direction. Some key players from some significant food cultures are sitting up, taking notice and adding their voice to the discussion. You should too.

9 people found this helpful

Helpful

J. Roberts

Chefs against themselves

Reviewed in the United States 🇺🇸 on August 31, 2021

Verified Purchase

I first learned about this through 'No Reservations'. But reading more of the story sheds new light on the challenges this idea posed and what was created as a result. The inclusion of notes on the end results makes this a book that's not just showing you what was made, but an idea of how. Not a recipe book in any way, but a source of inspiration in a different way. When global circumstances improve, Rene should continue this idea.

Helpful

Anonymous

Nice pictures! Interesting idea and love this scrapbook style

Reviewed in the United States 🇺🇸 on May 30, 2013

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Nice pictures! Interesting idea and love this scrapbook style. Great as a gift or a kitchen compliment to adorn your cooking materials

2 people found this helpful

Helpful

Myrna H. Patterson

cook it raw

Reviewed in the United States 🇺🇸 on July 11, 2013

Verified Purchase

Enchanting, exciting, far-flung culinary voyages and adventures from some of the world's best chefs. Beautiful format and stunning photos. Essays are well written

3 people found this helpful

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Thomas Morstad

Five Stars

Reviewed in the United States 🇺🇸 on February 1, 2015

Verified Purchase

awesome lay out. really interesting parts on sustainability. love the pictures as well.

One person found this helpful

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david bitton

Two Stars

Reviewed in the United States 🇺🇸 on August 31, 2014

Verified Purchase

No recepes ...

2 people found this helpful

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Top reviews from other countries

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Danny Marbella

Not for everybody but its a vital culinary moment...

Reviewed in the United Kingdom 🇬🇧 on March 11, 2014

Verified Purchase

This book is not just for Chefs but also people who have a feeling and understanding or are looking for a deeper insight into the current and future of cuisine will very well be interested in this book.
Please let me say this very important fact that this is far less of a cookbook, it details out the ideas of the "Cook It Raw" ,(annual gathering of the world's most avant-garde chefs) held in different countries and locales each year.
The participating chefs are a rogues' gallery of the best and brightest the industry currently offers from around the globe:
At this time they are Rene Redzepi,David Chang, Albert Adria, Alex Atala, Magnus Nilsson, Ben Shewry, Daniel Patterson & Sean Brock
This publication goes into detail of how the chefs meet each year, immersing themselves in the surroundings and culture, then cooking a series of dinners based on and harvested/foraged from the direct area.
The great thing is that they detail how they can achieve greatness, and at other times they simply fail, but that's what make this so good that the chefs can experiment and will not be held to ransom as if they had produced these items in their own emporiums..
As a chef, this is exactly the kind of relevant, current discussion that are necessary its vital.
And the man behind all this has been hard at work for nearly 30 years with the project the genius that is Alessandro Porcelli and he is the Founder and Director of Cook it Raw... Big respect...
The book has a fantastic contemporary production value, outstanding high gloss photography and is exactly what you need as a chef, eater or food advocate to get your juices flowing.

I'm not saying that this will become the main stream approach but hey hopefully another direction.

These guys are from a wide background of different food cultures, giving us their point of view and hey its great.
This is a real gem of a book well worth purchasing even if only to get an insight into a fantastic approach to the industry .

2 people found this helpful

Chef Keene

Fun

Reviewed in the United Kingdom 🇬🇧 on April 28, 2014

Verified Purchase

It's a bit sketchy, eccentric, eclectic and I love it! More of a series of thoughts and essays, I like this style when I want to read ABOUT food and chefs, but not a cookbook. Wonderful illustrations and quality of book. Typical of the modern Phaidon.

Michal

100% satisfied! parcel dispached within few days

Reviewed in the United Kingdom 🇬🇧 on November 5, 2015

Verified Purchase

100% satisfied! parcel dispached within few days. I had delivered what I had had ordered! Very happy buyer! Very good quality! good value for money! highly recommended!

Doug W. Murray

Cook it raw

Reviewed in Canada 🇨🇦 on July 28, 2014

Verified Purchase

Book arrived on time and in good condition. These stories are a remarkable look into the minds of the world's best chefs. Even though I try the odd thing or two I know reading about it is as close as I can get to achieving their success. Thank you for this beautiful book Phaidon.

Amazon Kunde

Tolles Buch über ein tolles Konzept! Lieferung und Zustand super

Reviewed in Germany 🇩🇪 on March 4, 2016

Verified Purchase

Wie erwartet handelt es sich bei Cook it Raw um ein tolles Buch über ein sehr interessantes Projekt an dem die, im Moment, besten Köche der Welt beteiligt sind, um in unbekannter Umgebung mit selbst gefundenen Zutaten aus der Region (Wälder, Wiesen..) zu experimentieren. Höchst interessant für alle Foodlovers!!

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