A Day At Elbulli

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In October 2008, Phaidon Press will publish A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià , revealing 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 Adrià . The book will be released simultaneously in the United States, United Kingdom and Australia.

Situated on a remote beach on the northeast coast of Spain, ...

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New Book is Brand New in Excellent Condition! ! Hardcover with Dust Jacket, very light shelf wear to Dust Jacket. Exactly As Shown in Picture. 528 pages otherwise as described ... in Product Details. 'A Day at El Bulli [Hardcover] '. ISBN # 9780714848839. Ship with Signature/Delievery Confirmation. Fast Shipping, Reliable Service, Customer Satisfaction and Money Back Guraranteed! ! Thank You! ! Read more Show Less

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Overview

In October 2008, Phaidon Press will publish A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià , revealing 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 Adrià . The book will be released simultaneously in the United States, United Kingdom and Australia.

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, Adrià'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 with A Day at elBulli. This generously-illustrated 600-page ''day in the life'' features over 1,000 photographs, menus, recipes and diagrams, presenting a guided tour through a full working day at elBulli—from a shopping trip at sunrise to the markets to the meticulous preparations of ingredients, from inside Adrià's secret workshop to last-minute creative sessions, and from cocktails on the veranda at dusk until the last late-night guests leave.

A Day at elBulli will be the only popular andaccessible book on Ferran Adrià and the restaurant available for the general public, and is sure to be one of the most coveted gifts for cookbook fans this holiday season.

''Ferran Adrià is without question the greatest chef on the planet,'' said Richard Schlagman, Publisher of Phaidon Press. ''His artistry and inventiveness are unmatched in the world of cuisine, transforming the way we think about and experience food. I am delighted that Phaidon will be revealing the magic of elBulli and its creator to the world.''

''Phaidon designs beautiful books and I m thrilled to collaborate with them on A Day at elBulli,'' said Ferran Adrià. ''The extraordinary photography and unique structure of the book capture the essence of elBulli perfectly.''

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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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.
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
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Product Details

  • ISBN-13: 9780714848839
  • Publisher: Phaidon Press
  • Publication date: 10/15/2008
  • Edition description: Illustrate
  • Pages: 528
  • Product dimensions: 8.80 (w) x 11.70 (h) x 2.50 (d)

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