Cook It Raw is the one of the most highly lauded culinary gatherings in the world. Founder Alessandro Porcelli thinks of Cook It Raw as a collaboration among chefs bringing their ingredients to the most primal form of existence and to appreciate the art of each element. It is a great honor for a chef to be invited to this yearly conference held in a different location every year, and it all began in one of the trendiest food cities, Copenhagen. René Redzepi of Noma describes the event as, “boy scouts going to camp. Learning to tie new knots and see new places in the world and then seeing how we can bring back what we learnt and use it in our own kitchens.” Porcelli set out to instill the primal food instincts of hunting and gathering back into some of the worlds most renowned culinary artists such as: Albert Adria, Alex Atala, Pascal Barbot, Massimo Bottura, David Chang, and René Redzepi. This stunning 208 page book documents this event through Denmark, Lapland, Italy, and Japan. The gathering leads up to one finale gala where the chefs show off their dishes created solely from ingredients in the surrounding land, sourced, gathered, and cooked by each master chef. This is not just a boys club Slovenian chef Ana Ros was the first female to attend the event in Poland we know there will be a lot more to come.
A book so tapped into the culinary world could only be released by Phaidon Press. Even the texture and irregularity of the pages pays tribute to creativity in cooking and design. Learn more about the world culinary leaders and look at the world of food through the eyes of a master. A forward from Anthony Bourdain sets the precedent for how well respected this event has become. A place for invention and innovation, all of the great new culinary anomalies are Cook It Raw!