这本重要的书从最早的源头开始，探讨了烹饪的基础。本书描述了食物制作过程中涉及的农产品、工具和技能的每一个要素，提出了一些及时的问题，如：选择生的食物是一种烹饪行为，还是当使用特定的工具对其进行调整时，烹饪才开始？当食物在生的状态下被食用时，能否被认为是 "被烹饪过了"？本书充满了耐人寻味的文字和elBullifoundation基金会的富有启发性的图表和图片，是每个厨师不可错过的一本好书。

An exploration of the birth of cooking, as charted by leading authority Ferran Adrià's elBullifoundation

This essential volume examines the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it? Can food be considered 'cooked' when eaten in its raw state? Packed with intriguing text and illuminating elBullifoundation diagrams and images, it's a must-have for every cook's library.

The Origins of Cooking is the perfect addition to Phaidon's Ferran Adrià library alongside A Day at elBulli, The Family Meal, Coffee Sapiens, and What is Cooking.