About this Item
Stated at copyright page: First Published 2008. Gigantic volume measuring apprx. 9" x 11" x 2 1/2" and weighing nearly sevens lbs. Smooth glossy light yellow boards, embossed silver and black stylized cover and spine titles, light shelf wear, bump. Thick heavy stock leaves, near fine; no writing. Illustrated with amazing photography of landscape Spain and the restaurant and operations itself. Many two-page spreads. Also, unique to this book's design are small booklets or pamphlets which are tipped-in throughout with elegant philosophical essays learned from creating and owning and living life. Bind fine, square; hinges intact. Sharp matte white original wrapper with matching motif of silver and black titles, light edge wear, rub; protected in new clear sleeve. Extra-wide 8" wide front and back flaps with summary and author details. Also includes special wrap-around band half-wrapper in yellow with portrait of Ferran at work tasting morsel; mention of rewards and blurbs at back of this band; some edge wear at back. Complete with dustjacket and wrap-around band. Near fine stylish first edition of this volume in same wrappers. "Best restaurant in the world: elBulli. Best chef in the world: Ferran Adria." "What more can you say when you have 2,000,000 requests for 8,000 places every year? This is not a cookery book for kitchen use - although there are some amazing recipes - but a fascinating insight into ElBulli. "A Day at elBulli" reveals for the first time the creative process, innovative philosophy and extraordinary techniques of the multi-award-winning restaurant, elBulli, and its legendary head chef. Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtain. Each year elBulli is open for just six months, and receives more than 2 million requests for 8,000 seats. Renowned for his spectacular ever-changing 30-course tasting menu, Adria's pioneering culinary techniques have been applauded - and imitated - by top chefs around the globe for the past decade, and he was named one of Time magazine's 100 most influential people of our time. If you weren't one of the lucky few to get in this year (2008 reservations were booked a year in advance), you can now experience the restaurant like never before. This generously-illustrated ''day in the life'' features over eight-hundred photographs, menus, recipes and diagrams, and presents a guided tour through a full day at elBulli. The book documents the activities of each hour of the day, from dawn at 6.15 am to switching off the lights at 2.00 am. The book highlights 30 dishes which represent a full elBulli menu, and Ferran shows you how he creates the restaurant's innovative cuisines. Sample recipes include Samphire Tempura with Saffron and Oyster Cream, Steamed Brioche with Rose-Scented Mozzarella, and Coulant/Souffle of Granadilla with Cardamom Toffee. In April 2008, elBulli won the #1 Best Restaurant in the World, for the third year in a row at the S. Pellegrino World's 50 Best Restaurant Awards! 528 pages. Insured post. Size: 4to - over 9¾" - 12" tall.
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