A Day at elBulli

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Overview

For the first time, A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows unprecedented access to one of the world's most famous, sought-after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted 'Best Restaurant in the World' by a panel of 500 industry professionals, elBulli has been at the very forefront of the restaurant scene since Ferran Adria became sole head chef in 1987.

Aimed at food enthusiasts as well as industry professionals, the book documents all the activities and processes that make up just one day of service with stunning colour photography of the kitchens, ...

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Overview

For the first time, A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows unprecedented access to one of the world's most famous, sought-after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted 'Best Restaurant in the World' by a panel of 500 industry professionals, elBulli has been at the very forefront of the restaurant scene since Ferran Adria became sole head chef in 1987.

Aimed at food enthusiasts as well as industry professionals, the book documents all the activities and processes that make up just one day of service with stunning colour photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its striking surroundings near the town of Roses, north east of Barcelona. The book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients from 7.00 am, Ferran's arrival at the workshop, his morning creative experimentation session, the arrival of the rest of the brigade at 2.3 0 pm to begin the mise-en-place for the evening, the preparations of each guest's menu, the daily tasks of the front of house team, and the arrival of the first guests for dinner from 7.45 pm until the last guests' departure by 2.00 am.

The menu is fully explained with detailed and technical recipes that reveal the full extent of the chefs' artistry. Innovative text inserts open the lid on the history of elBulli and Ferran Adria, the creative methods, the secret workshops, the technical processes behind the creation of a dish, the network of sensations and interactions that take place between a restaurant and its guests and the sensory experiences of eating, as well as the formidable reservations procedure and the structure of a meal into four theatrical 'acts'.

A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows all lovers of good food to experience this spectacular restaurant to the full.

Editorial Reviews

Publishers Weekly

An enormous undertaking, this monumental tome, complete with more than 1,000 photographs, chronicles one day at revolutionary eatery elBulli in northern Spain, arguably one of today's most influential restaurants. Adrià, the culinary genius behind this success, along with restaurant manager Soler and brother and fellow chef Albert give the reader a firsthand look at day-to-day activities and the innovation for which elBulli is known. Lavish photographs are the main attraction in this work; text is sparse and offers only glimpses into activities. While there is an examination of the team's creative methods, most topics are only touched upon briefly, such as creative sessions, testing and utilizing a mental palate. Given the highly technical nature of the dishes served at elBulli, recipes (Pine Nut Marshmallows; Steamed Brioche with Rose-scented Mozzarella) are rare. A glance behind the scenes at a pivotal time and place in culinary evolution, this book will delight serious foodies, and its stunning package guarantees it will grace many a coffee table. (Oct.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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The Barnes & Noble Review
Hibiscus paper, beetroot jelly, a giant salt sphere, and pistachio foam are just a few of the dishes that were on offer last season at elBulli, the Spanish coastal restaurant run by head chef Ferran Adrià. Part artist, part mad scientist, he works out of a "secret laboratory" and derives inspiration from "local hardware stores," -- useful for new tools -- "museums and art galleries, and walks in the country" (he once made a dish inspired by the Australian bush). The ideal guest at elBulli resembles an ideal reader or gastronomic scholar more than mere eater. To truly take pleasure in his fanciful creations, Adrià says, requires a "sixth sense," the capacity for "an intellectual stimulation that can be derived from appreciating irony, a sense of humor, decontextualization or cultural references in a dish." Most of us will have to be content with exercising our intellectual appreciation of his wit on the page, minus the other senses typically involved in a meal. With over 2 million requests for 8,000 dinner slots per season -- a statistic that is actually printed on the cover, as if to taunt us -- Phaidon's new monograph is the closest most of us will get to the restaurant voted best in the world a record four times. But it gets us pretty damn close. Lavish, full-color photographs depict the drive up the Spanish coastline to Cala Manjoi (a few hours out of Barcelona) and the restaurant's grounds, kitchen, interior, and staff itself, in such detail that an unscrupulous person could probably use the knowledge in the book to fake out their friends. Cooks, too, can re-create a full tasting menu at home, provided they have the wherewithal to obtain liquid nitrogen, a freeze-dryer, Xantana, Lecite, a candy floss machine, and something called a SuperBag. --Amy Benfer

Product Details

  • ISBN-13: 9780714856742
  • Publisher: Phaidon Press, Incorporated
  • Publication date: 6/16/2010
  • Pages: 528
  • Sales rank: 92,886
  • Product dimensions: 8.40 (w) x 11.40 (h) x 1.60 (d)

Meet the Author

Ferran Adria is the head chef of elBulli restaurant in Roses, Spain. His legendary talent, creativity, and gastronomic innovations have inspired chefs and food-lovers around the world for many years, making elBulli a preeminent culinary destination. Albert Adria 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.

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