UNELABORATED PRODUCTS. THEIR USE IN THE FINE DINING RESTAURANT (VOLUME III)
First edition: December 2021
This is the third volume of the Unelaborated Products Sapiens, directed by Ferran Adrià. It draws together the available knowledge concerning unelaborated products in fields such as primary production, chemical composition, purchasing and reception in the restaurant, preservation and storage, food safety and marketing. All these aspects lead us to the restaurant’s cuisine, its raison d’etre. Consequently, we turn our attention to how unelaborated products are used in the kitchen, the techniques and tools that are employed to transform them and, above all, how the customer experiences their consumption in the restaurant.
