A Day at El Bulli - Hardcover

Adrią, Ferran; Soler, Juli; Adrią, Albert

Hardcover

ISBN 10: 0714848832 ISBN 13: 9780714848839

Publisher: Phaidon Press, 2008

Synopsis

Book by Adrią, Ferran, Soler, Juli, Adrią, Albert

About this title

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Book Description
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria 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, Ferran Adria. 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 only 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 600-page ''day in the life'' features over 800 photographs, menus, recipes and diagrams, and presents a guided tour through a full working 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 Adria 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.

A Look Inside A Day at elBulli
(Click on Images to Enlarge)

08:30 elBulli Restaurant Terrace	14:35 The rest of the kitchen team arrives.
16:45 Making an olive oil cylinder from a special caramel made with olive oil and Isomalt	20:00 Chefs make cocktails: a tray of Margarita frappé with a salt air served in a cube of ice
Cigala con quinoa (Langoustine with quinoa)	23:15 The pace slows down as act three approaches

Amazon Exclusive: A Recipe Excerpt from A Day at elBulli

Marshmallow de pińones (Pine nut marshmallows)

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.

About this edition

• Publisher: Phaidon Press
• Publication date: 2008
• ISBN 10: 0714848832
• ISBN 13: 9780714848839
• Binding: Hardcover
• Number of pages: 528