Day at el Bulli (A)

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9780714856742: Day at el Bulli (A)

A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adria, the most creative chef working today. It is notoriously difficult to get a table, but for the first time A Day at elBulli opens the doors of the restaurant to everyone and documents hour-by-hour the painstaking preparations that take place every day. Illustrated with over 1,200 colour photographs, the book includes insights into the history of elBulli and into the life of Ferran Adria, as well as recipes and diagrams that reveal the creative secrets behind the spectacular dishes. A Day at elBulli provides a fascinating insight into the magical and rare experience of eating at elBulli. .

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1.

Ferran Adria
ISBN 10: 0714856746 ISBN 13: 9780714856742
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(Wilmington, DE, U.S.A.)
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Descrizione libro 2010. Paperback. Condizione libro: New. 215mm x 36mm x 288mm. Paperback. 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, soug.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 528 pages. 2.100. Codice libro della libreria 9780714856742

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Ferran Adria
Editore: Phaidon (2010)
ISBN 10: 0714856746 ISBN 13: 9780714856742
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Descrizione libro Phaidon, 2010. Paperback. Condizione libro: New. A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adrià, the most creative chef working today. It is notoriously difficult to get a table, but for the first time A Day at elBulli opens the doors of the restaurant to everyone and documents hour-by-hour the painstaking preparations that take place every day. Illustrated with over 1,200 colour photographs, the book includes insights into the history of elBulli and into the life of Ferran Adrià, as well as recipes and diagrams that reveal the creative secrets behind the spectacular dishes. A Day at elBulli provides a fascinating insight into the magical and rare experience of eating at elBulli. Paperback. Codice libro della libreria MM-40000242

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Adrià, Ferran, Adrià, Albert, Soler, Jul
Editore: Phaidon Press (2010)
ISBN 10: 0714856746 ISBN 13: 9780714856742
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Descrizione libro Phaidon Press, 2010. Paperback. Condizione libro: New. Codice libro della libreria P110714856746

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Ferran AdriÃ, Albert AdriÃ, Juli Soler
Editore: Phaidon Press (2010)
ISBN 10: 0714856746 ISBN 13: 9780714856742
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Descrizione libro Phaidon Press, 2010. Paperback. Condizione libro: New. Still Sealed in Plastic. Never used!. Codice libro della libreria mon0001522873

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Ferran Adria
ISBN 10: 0714856746 ISBN 13: 9780714856742
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Descrizione libro 2010. Paperback. Condizione libro: New. 215mm x 36mm x 288mm. Paperback. 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.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 528 pages. 2.100. Codice libro della libreria 9780714856742

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6.

Ferran;Adria Adria
Editore: Phaidon Press (2010)
ISBN 10: 0714856746 ISBN 13: 9780714856742
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AHA-BUCH
(Einbeck, Germania)
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Descrizione libro Phaidon Press, 2010. Taschenbuch. Condizione libro: Neu. Neu Neuware, Importqualität, auf Lager, Sofort-Versand - 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 world restaurant scene Ferran Adria became 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 and black and white photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its strikingsurroundings 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 2.30 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 diagrams open the lid on 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'. 632 pp. Englisch. Codice libro della libreria INF1000376712

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7.

Ferran;Adria Adria
Editore: Phaidon Press (2010)
ISBN 10: 0714856746 ISBN 13: 9780714856742
Nuovi Taschenbuch Quantità: 5
Da
AHA-BUCH
(Einbeck, Germania)
Valutazione libreria
[?]

Descrizione libro Phaidon Press, 2010. Taschenbuch. Condizione libro: Neu. Neu Neuware, Importqualität, auf Lager, Versand per Büchersendung - 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 world restaurant scene Ferran Adria became 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 and black and white photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its strikingsurroundings 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 2.30 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 diagrams open the lid on 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'. 632 pp. Englisch. Codice libro della libreria INF1000378120

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Ferran Adri , El Bulli, Juli Soler and Albert Adri
ISBN 10: 0714856746 ISBN 13: 9780714856742
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Descrizione libro Condizione libro: Brand New. Book Condition: Brand New. Codice libro della libreria 97807148567421.0

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