elBulli 2005-2011

Overview

Nathan Myhrvold, co–author of Modernist Cuisine, says of Ferran Adriá’s elBulli 2005 – 2011, "This record of his cuisine, techniques, and creative process is invaluable both as a book to cook from, and as one of the foundations of 21st century food."

The Picasso of culinary arts, Ferran Adriá of the famed restaurant elBulli reached an unrivaled place in the food world between the years 2005 and 2011. During this intensely fertile period, Ferran and his team challenged the way we...

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Overview

Nathan Myhrvold, co–author of Modernist Cuisine, says of Ferran Adriá’s elBulli 2005 – 2011, "This record of his cuisine, techniques, and creative process is invaluable both as a book to cook from, and as one of the foundations of 21st century food."

The Picasso of culinary arts, Ferran Adriá of the famed restaurant elBulli reached an unrivaled place in the food world between the years 2005 and 2011. During this intensely fertile period, Ferran and his team challenged the way we think about cuisine and altered our understanding of the creative process itself. The seven volumes in this stunning catalogue raisonné comprise the first and only window into elBulli’s final and most exceptional years.

With 2700 pages, 1400 color photographs, 700 recipes, and an elegant acrylic presentation case, elBulli 2005 – 2011 is as much an object of beauty as it is a chronicle of Ferran’s transformation from admired chef to true genius.

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  • elBulli: 2005-2011
    elBulli: 2005-2011  

Editorial Reviews

Bon Appetit Magazine Editors
The catalogue raisonee digs into some of elBulli?s most influential years, charting its groundbreaking techniques and presentations. Cerebral stuff, for sure, but we?d expect no less from a man who once dreamed about making hot ice cream.
José Andrés
100 years from now, cooking will not be understood without the presence of Ferran Adria. This astonishing collection of ideas, flavors, and design are a window into one of the world?s most creative minds and reveal the legacy that Ferran and the elBulli team will leave behind to the worlds of cuisine and art.
David Chang
elBulli: 2005 - 2011 is an inspiration to cooks to continually question the status quo.
Daniel Boulud
elBulli 2005 - 2011 continues Ferran?s impressive, contemporary legacy. These volumes are not about who you are or what you cook - this is about understanding a new theory of cooking and cuisine. No one has ever come close to accomplishing what he has done for this industry. A must for any passionate cook.
From the Publisher
"elBulli 2005 – 2011 continues Ferran’s impressive, contemporary legacy. These volumes are not about who you are or what you cook – this is about understanding a new theory of cooking and cuisine. No one has ever come close to accomplishing what he has done for this industry. A must for any passionate cook."—Daniel Bouloud, Chef and Owner, The Dinex Group

elBulli 2005 – 2011 is an inspiration to cooks to continually question the status quo.—David Chang, Chef and Founder, Momofuku

"The catalogue raisonné digs into some of elBulli’s most influential years, charting its groundbreaking techniques and presentations. Cerebral stuff, for sure, but we’d expect no less from a man who once dreamed about making hot ice cream."—Bon Appetit

"One of the most hotly anticipated cookbooks of 2014."—Good Morning America

"One hundred years from now, cooking will not be understood without the presence of Ferran Adriá. This astonishing collection of ideas, flavors, and design is a window into one of the world’s most creative minds and reveals the legacy that Ferran and the elBulli team leave behind in the worlds of cuisine and art."—Jose Andres, Chef and Restaurateur, Think Food Group

"Monumental. . . For many chefs, an 18–kilogram recipe compendium would document a life’s work. In Mr. Adriá’s case, it is merely a slice."—The Economist

"It’s a rare master magician who will willingly part the curtain."—Forbes Life

"Ferran Adriá’s elBulli changed the food world. Then it closed. But Adriá has found a way to bring back epic dishes."—Food & Wine

"An object of desire."—Details

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Product Details

  • ISBN-13: 9780714865485
  • Publisher: Phaidon Press
  • Publication date: 3/3/2014
  • Pages: 2720
  • Sales rank: 214,722
  • Product dimensions: 13.00 (w) x 16.00 (h) x 12.00 (d)

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