Critic
Ferran Adrià’s New Book Attributes a Rare Trait to Paleo Man: Taste
The El Bulli chef’s first volume of his ambitious culinary history starts before the discovery of fire.
llustration: Bernice Liu
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Ferran Adrià, the chef of the revolutionary restaurant El Bulli, makes a concession in the introduction to The Origins of Cooking: Paleolithic and Neolithic Cooking ($150; Phaidon). “This book is somewhat heavy-going, to be honest,” he writes.