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 ,
Equipo de Edicion ,
Equipo de Edicion
Publisher: Phaidon Press Ltd
Imprint: Phaidon Press Ltd
Dimensions:
Width: 21.40cm
, Height: 6.20cm
, Length: 29.00cm
Weight: 3.200kg
ISBN: 9780714848839
ISBN 10: 0714848832
Pages: 632
Publication Date: 19 September 2008
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Awaiting stock
The supplier is currently out of stock of this item. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out for you.
Reviews
'This is just very, very good cooking: intense, and obtusely original, in the sense that it's not rooted in history or region or culinary orthodoxy or fashion. ... It manipulates a worldwide variety of ingredients. - It's all gastronomically, aesthetically and emotionally honest. - [elBulli] is a masterclass in the metaphysics of how, what and why we eat, while still being dinner.' A A Gill, The Sunday Times, 28 September 2008 '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, September 2008 'extraordinary, theatrical and often downright bonkers food' Julia Brookes, The Times, 11 October 2008 '[elBulli] is hors concours, in a league of its own, so very different from any restaurant I have ever visited, that it does not make sense to compare El Bulli with any other restaurant. - there is only one El Bulli.' Nicholas Lander, Financial Times, 11 October 2008 'El Bulli is a once in a lifetime event' Jay Rayner, Observer Food Monthly blog, posted 16 October 2008
a extraordinary, theatrical and often downright bonkers fooda (TM) Julia Brookes, The Times a This is just very, very good cooking: intense, and obtusely original a | [elBulli] is a masterclass in the metaphysics of how, what and why we eat, while still being dinner.a (TM) A A Gill, The Sunday Times a El Bulli is a once in a lifetime eventa (TM) Jay Rayner, Observer Food Monthly blog a A glance behind the scenes at a pivotal time and place in culinary evolution, this book will delight serious foodies, and its stunning package guarantees it will grace many a coffee table.a (TM) Publishers Weekly
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.
