A Day at elBulli

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9780714856742: A Day at elBulli

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 restaurant scene since Ferran Adria became sole 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 photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its striking surroundings 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 2.3 0 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 text inserts open the lid on the history of elBulli and Ferran Adria, the creative methods, the secret workshops, 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'.

A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows all lovers of good food to experience this spectacular restaurant to the full.

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Review:

Book Description
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria reveals 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 Adria. 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, Adria'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. This generously-illustrated 600-page ''day in the life'' features over 800 photographs, menus, recipes and diagrams, and presents a guided tour through a full working day at elBulli. The book documents the activities of each hour of the day, from dawn at 6.15 am to switching off the lights at 2.00 am.

The book highlights 30 dishes which represent a full elBulli menu, and Adria shows you how he creates the restaurant's innovative cuisines. Sample recipes include Samphire Tempura with Saffron and Oyster Cream, Steamed Brioche with Rose-Scented Mozzarella, and Coulant/Souffle of Granadilla with Cardamom Toffee.

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.

A Look Inside A Day at elBulli
(Click on Images to Enlarge)






08:30 elBulli Restaurant Terrace

14:35 The rest of the kitchen team arrives.

16:45 Making an olive oil cylinder from a special caramel made with olive oil and Isomalt

20:00 Chefs make cocktails: a tray of Margarita frappé with a salt air served in a cube of ice

Cigala con quinoa (Langoustine with quinoa)

23:15 The pace slows down as act three approaches


Amazon Exclusive: A Recipe Excerpt from A Day at elBulli


Marshmallow de piñones (Pine nut marshmallows)

About the Author:

Ferran Adria is the head chef of elBulli restaurant in Roses, Spain. His legendary talent, creativity, and gastronomic innovations have inspired chefs and food-lovers around the world for many years, making elBulli a preeminent culinary destination. Albert Adria shares the same passion for food and creativity as his older brother Ferran. He specializes in the world of pastry and is creative director of the elBulli workshop, where the pioneering culinary techniques that inform the spectacular thirty-course menu are developed. Juli Soler joined elBulli as restaurant manager in 1981. He quickly brought the front of house service to a standard never seen before in Spain, and it is characterized by his warmth, generosity and professionalism.

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Ferran Adrià, Albert Adrià, 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. Reprint. Codice libro della libreria DADAX0714856746

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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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Descrizione libro 2010. Paperback. Condizione libro: New. 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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Adrià, Ferran, Adrià, Albert, Soler, Jul
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Adrià, Ferran; Adrià, Albert; Soler, Juli
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Descrizione libro 2010. Paperback. Condizione libro: New. 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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Ferran;Adria Adria
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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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Ferran;Adria Adria
Editore: Phaidon Press (2010)
ISBN 10: 0714856746 ISBN 13: 9780714856742
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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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Ferran Adri , El Bulli, Juli Soler and Albert Adri
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Descrizione libro Condizione libro: Brand New. Book Condition: Brand New. Codice libro della libreria 97807148567421.0

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