"Gastronomically, aesthetically and emotionally honest."—The Sunday Times
"There is only one elBulli."—The Financial Times
"My meal there was quite simply the best of my life - the most intriguing, the most entertaining, the most delicious."—Observer Food Monthly
"The most influential restaurant in the world."—The New York Times
"The most acclaimed and influential [restaurant] of our time."—Time
"Extraordinary, theatrical and often downright bonkers food."—The Times
"This is just very, very good cooking: intense, and obtusely original...[elBulli] is a masterclass in the metaphysics of how, what and why we eat, while still being dinner."—A A Gill, The Sunday Times
"elBulli is a once in a lifetime event."—Observer Food Monthly blog
"A glance behind the scenes at a pivotal time and place in culinary evolution, this book will delight serious foodies."—Publishers Weekly
"The secrets of one of the world's great foodie shrines are at last laid bare... Gorgeous colour and black and white photos document action in the kitchens and workshop...This stunning work from Phaidon is the nearest many gourmets will get to elBulli... If only you could eat the book!"—Spain
"This might be my favorite chef-specific book, not because it's about such an avant-garde altar of a restaurant but because of the creative process described within. Truly inspiring."—Alex Day, partner of Proprietors LLC (Death & Co) and co-author of Cocktail Codex: Fundamentals, Formulas, Evolutions
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.)
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