and adria albert (8 risultati)

Condizione: As New. London and NY: Phaidon Press, 2008. 4to Hardcover. 528pp. Color photos. Fine book and Very Good dust jacket. (cookbook, cooking, restaurants, spain) Inquire if you need further information. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

gebundene Ausgabe. Condizione: Gut. 632 Seiten Text Englisch - äußere Mängel, Einband ist berieben, Buch ansonsten in sehr gutem und ungelesenem Zustand - Jeder Lieferung liegt eine ordentliche Rechnung mit ausgewiesener MwSt. bei Sprache: Englisch Gewicht in Gramm: 3100.

Hardback. Condizione: Near Fine. Colour photographs. Near Fine, in Near Fine Dust Jacket (with belly band). DJ protected by high-grade removable clear cover. Quite heavy; Postage & Packing may cost extra.

Hardcover. Condizione: Very Good. No Jacket. 1st Edition. Size 300mmX220mmX65mm. SIGNED BY FERRAN ADRIA. Lemon coloured laminated boards, no jacket. elBulli is a restaurant owned by Ferran Adria and Juli Soler. Ferran Adria is the most innovative chef working in the world today, and Juli Soler has run the front of house operations since 1981. elBulli is famous around the world for its avant-garde cuisine, and every year there is overwhelming demand for reservations. It has been voted 'Best Restaurant in the World' four times by an international panel of chefs and food critics for Restaurant magazine, one of the most sought after accolades in the restaurant industry. **There is light shelf rubbing on the front and bottom and a blacked out label/sticker on the back page.**. Signed by Author(s).

Large quarto hardcover; lime boards with gilt and black upper board and spine titles, lime endpapers; 528pp., colour illustrations. Minimal wear; fine in like dustwrapper now professionally protected by superior non-adhesive polypropylene film. Postage quoted is for a standard format octavo book. Final charges may vary depending on size and weight. With two million requests for reservations every year, elBulli was notoriously difficult to get a table at. A Day at elBulli, opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and innovative inserts explaining the creative methods and food philosophy, the reservations policy, the history of elBulli and the life of Ferran Adria. Aimed at all food enthusiasts as well as industry professionals, the book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients, 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 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. With its innovative structure and striking design, A Day at elBulli provides a fascinating insight into the rare and magical experience of dining at the renowned establishment.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. First Edition. 2 hardback books with books and jackets in very good condition, dated 2005. Books come with a case which they fit into together. Text of the books is not in English, looks to be Spanish or French.

Condizione: Used: Very Good.

Condizione: Used: Very Good.