A Day at elBulli; an Insight into the Ideas, Methods and Creativity of Ferran Adrią

Adrią, Ferran, et al.

ISBN 10: 0714848832 / ISBN 13: 9780714848839

Published by Phaidon, London, New York, 2008

About this Item

528p., colored and b/w illus., thick quarto format, dj (with the wrap-around paper band).

Seller Inventory # 044830

Bibliographic Details

• Title: A Day at elBulli; an Insight into the Ideas, Methods and Creativity of Ferran Adrią
• Publisher: Phaidon, London, New York
• Publication Date: 2008
• Language: English
• ISBN 10: 0714848832
• ISBN 13: 9780714848839
• Binding: Hardcover
• Dust Jacket Condition: Dust Jacket Included

About this title

Synopsis

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.
With 2,000,000 requests for reservations every year and only 8,000 places, it is notoriously difficult to get a table there. Now, for the first time, A Day at elBulli opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and inserted sections explaining the creative methods and food philosophy, the history of elBulli and the life of Ferran Adria.

About the Author

Ferran Adrią, who has been called "the Salvador Dali of the kitchen," has won global acclaim as one of the most creative and inventive culinary geniuses in the world. His restaurant elBulli has 3-Michelin stars and was ranked #1 for the past three years in a row by the S. Pellegrino World’s 50 Best Restaurant Awards. Situated on a remote beach on the Costa Brava of Spain, elBulli is famous for its ever-changing 30-course tasting menu and renowned for being the ultimate pilgrimage site for foodies. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8,000 seats. Ferrįn Adrią began his famed culinary career washing dishes at a French restaurant in the town of Castelldefels, Spain. Here, Adrią familiarized himself with basic cooking methods as he applied a variety of culinary techniques, building his gastronomic repertoire. In 1984, at the age of 22, Adrią joined the kitchen staff of elBulli, and only 18 months later, he became head chef.