Overview
A DAY AT ELBULLI: An Insight into the Ideas, Methods and Creativity of Ferran Adria is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adria, the most creative chef working today. It is notoriously difficult to get a table, but for the first time A DAY AT ELBULLI opens the doors of the restaurant to everyone and documents hour-by-hour the painstaking preparations that take place every day. Illustrated with over 1,200 colour photographs, the book includes insights into the history of elBulli and into the life of Ferran Adria, as well as recipes and diagrams that reveal the creative secrets behind the spectacular dishes. A DAY AT ELBULLI provides a fascinating insight into the magical and rare experience of eating at elBulli. .
Full Product Details
Author: Albert Adrià ,
Juli Soler ,
El Bulli ,
El Bulli
Publisher: Phaidon Press Ltd
Imprint: Phaidon Press Ltd
Edition: Classic Edition
Dimensions:
Width: 21.40cm
, Height: 4.50cm
, Length: 29.00cm
Weight: 2.700kg
ISBN: 9780714865508
ISBN 10: 0714865508
Pages: 632
Publication Date: 20 November 2012
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Reviews
Gastronomically, aesthetically and emotionally honest - The Sunday Times There is only one el Bulli - The Financial Times My meal there was quite simply the best of my life - the most intriguing, the most entertaining, the most delicious - Observer Food Monthly The most influential restaurant in the world - The New York Times The most acclaimed and influential [restaurant] of our time - Time
a There is only one el Bullia (TM) The Financial Times a My meal there was quite simply the best of my life - the most intriguing, the most entertaining, the most deliciousa (TM) Observer Food Monthly a The secrets of one of the worlda (TM)s great foodie shrines are at last laid bare. a | Gorgeous colour and black and white photos document action in the kitchens and workshop. a | This stunning work from Phaidon is the nearest many gourmets will get to El Bulli a | if only you could eat the book!a (TM) Spain a extraordinary, theatrical and often downright bonkers fooda (TM) Julia Brookes, The Times a The most influential restaurant in the worlda (TM) The New York Times a The most acclaimed and influential [restaurant] of our timea (TM) Time
'There is only one el Bulli' The Financial Times 'My meal there was quite simply the best of my life - the most intriguing, the most entertaining, the most delicious' Observer Food Monthly 'The secrets of one of the world's great foodie shrines are at last laid bare. ... Gorgeous colour and black and white photos document action in the kitchens and workshop. ... This stunning work from Phaidon is the nearest many gourmets will get to El Bulli ... if only you could eat the book!' Spain 'extraordinary, theatrical and often downright bonkers food' Julia Brookes, The Times 'The most influential restaurant in the world' The New York Times 'The most acclaimed and influential [restaurant] of our time' Time
Author Information
Ferran Adriais recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, and make elBulli what it is today. Albert Adriashares the same passion for food and creativity as his older brother Ferran. He specializes in the world of pastry and is creative director of the elBulli workshop, where the pioneering culinary techniques that inform the spectacular thirty-course menu are developed. Juli Soler joined elBulli as restaurant manager in 1981. He quickly brought the front of house service to a standard never seen before in Spain, and it is characterized by his warmth, generosity and professionalism.
