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The Unelaborated Products book offers an encyclopaedic exploration of raw and unprocessed culinary ingredients across 520 pages. Compiled by the elBullifoundation, it draws on the 'Sapiens' methodology to structure content across disciplines including biology, botany, zoology, and chemistry. Infographics, diagrams, and illustrations accompany the research-based text, providing a visually supported reference alongside written analysis. It follows the foundation's earlier titles 'What is Cooking' and 'The Origins of Cooking' as a continuation of the same investigative approach.
Put together by Ferran Adrià’s think-tank, the elBullifoundation, the Phaidon-published 'Unelaborated Products' is a 520-page encyclopaedic volume that delves deeply into unprocessed and raw culinary ingredients for a valuable resource suited to both professional and amateur chefs. Broken down into various disciplines that include biology, botany, zoology and chemistry, the book is guided by the unique ‘Sapiens’ methodology and as such presents infographics and diagrams alongside illustrations for a research-based approach that is a compelling follow-up to the foundation's 'What is Cooking' and 'The Origins of Cooking'.
