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Learn to COOK - A Day at elBulli
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List Price: $49.95
Our Price: $32.97
Your Save: $ 16.98 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Phaidon Press Inc.
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Average Customer Rating:   
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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9780714848839
ISBN: 0714848832
Label: Phaidon Press Inc.
Manufacturer: Phaidon Press Inc.
Number Of Items: 1
Number Of Pages: 600
Publication Date: 2008-10-01
Publisher: Phaidon Press Inc.
Studio: Phaidon Press Inc.
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Editorial Reviews:
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''Ferran stands head and shoulders above any other chef cooking in the world today...truly in a class of his own.'' -- Gordon Ramsay
''Ferran Adria is one of the most generous creative geniuses the world has ever known...this book offers a glimpse into the mind of this amazing man who has revolutionized how we cook today and tomorrow.'' -- Jose Andres
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 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.
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Spotlight customer reviews:
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Customer Rating:
Summary: Pure genius at elBulli
Comment: Amazing insight into the world of Ferran Adria at elBulli. This new book covers a single day in chronological order and spanning 600 pages. Readers should not expect an extensive narrative or cookbook format from this volume; however, for those interested in gleaning a window into an exotic world, this new work is hard to beat, especially at this price. Beautiful photographs fill nearly every page and feature the esoteric (sand on the Spanish sea shore), operational details (menu and plating preparation worksheets), and of course, the amazing food. A Day at elBulli clearly illustrates the genius and passion of Mr. Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!
Customer Rating:
Summary: Quantity over quality
Comment: The book is huge and heavy, but they're offering quantity over quality. The photos of the food are good; the other photos (surroundings, preparation, service) are generally mediocre. New and interesting insights into the phenomenon that is El Bulli are few. The book's subject may be El Bulli, but the presentation is pure Buca di Beppo.
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