A Day at elBulli. An Insight Into the Ideas, Methods and Creativity of Ferran Adria
Language: English
Published by Phaidon Press, New York, NY, 2010
- Hardcover
- Used
Condition: Used - Fine
US$ 69.00
Quantity: 1 available
Add to basketItem description from seller
Hardcover. Book Condition: Fine. Jacket Condition: Near Fine. Phaidon Press, New York, NY 2010. 2nd Printing. 632 pages. Nice Firm Clean copy ! Size: L 4to. Cookbooks::European Cookbooks::Spanish/LatinAmerican/Caribbean Cookbooks::General 5912L.
Seller Inventory # 140957
- Title
- A Day at elBulli. An Insight Into the Ideas, Methods and Creativity of Ferran Adria
- Author
- Adria, Ferran
- Publisher
- Phaidon Press, New York, NY
- Publication year
- 2010
- Condition
- Fine
- Dust jacket
- Near Fine
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0714865508
- ISBN 13
- 9780714865508
- Edition
- 2nd Printing.
- Dimensions
- L 4to
- Seller catalogs
- Cookbooks:
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adrià, 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 Adrià, 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.
"Synopsis" may belong to another edition of this title.
About the Author
Ferran Adrià's 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 Adrià shares 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.
"About the title" may belong to another edition of this title.
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