A day at elBulli
Ferran Adrià, Juli Soler, Albert Adrià
A unique book that gives a ""behind the scenes"" glimpse of the world's finest restaurant. elBulli was founded by one of the most creative chefs today, Ferran Adrà, who is the renowned inventor of molecular cuisine. With 2 million reservations each year, it's famously hard to get a table. The doors open for everybody, however, with this book: gourmet secrets are revealed, along with the some of most spectacular food on earth. And of course, the philosophy behind Adrià's famously guarded recipes. The chef also explains a typical workday, making the rounds of markets at 6:15 am for the freshest ingredients, mornings dedicated to new culinary experiments, and the arrival of the rest of his ""crew"" at 2:30 pm. Then the evening's preparations begin in earnest...
632
1100 color illustrations
2009
English, Italian
Ferran Adrià, Juli Soler, Albert Adrià
A unique book that gives a ""behind the scenes"" glimpse of the world's finest restaurant. elBulli was founded by one of the most creative chefs today, Ferran Adrà, who is the renowned inventor of molecular cuisine. With 2 million reservations each year, it's famously hard to get a table. The doors open for everybody, however, with this book: gourmet secrets are revealed, along with the some of most spectacular food on earth. And of course, the philosophy behind Adrià's famously guarded recipes. The chef also explains a typical workday, making the rounds of markets at 6:15 am for the freshest ingredients, mornings dedicated to new culinary experiments, and the arrival of the rest of his ""crew"" at 2:30 pm. Then the evening's preparations begin in earnest...
632
1100 color illustrations
2009
English, Italian
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