- Hardcover: 600 pages
- Publisher: Phaidon Press Ltd; Ill edition (30 Oct 2008)
- Language English
- ISBN-10: 0714848832
- ISBN-13: 978-0714848839
- Product Dimensions: 29.6 x 22.2 x 6.2 cm
- Average Customer Review: 4.2 out of 5 stars See all reviews (12 customer reviews)
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199,791 in Books (See Top 100 in Books)
- #49 in Books > Food & Drink > Meals & Menus > Soups & Stews
- #51 in Books > Food & Drink > Entertaining & Special Occasions > Appetisers
- #69 in Books > Food & Drink > National & International Cookery > Other European > Spanish & Portuguese
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Product Description
Product Description
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 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 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'. "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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Customer Reviews
Most Helpful Customer Reviews
37 of 39 people found the following review helpful
Format:Hardcover
this book is absolutely maqnificent. i've always been a fan of el bulli but the book has blown my mind open. the things they do there are amazing. i am a chef myself and although 99.99% of the recipes are impossible to do in the majority of kitchens, it just shows you how much they've raised the bar and why they are considered the best restaurant in the world. Even if you are not interested in food the pictures alone make this a perfect coffee table book.
19 of 20 people found the following review helpful
Format:Hardcover
If you have ever wanted to experience the best food in the world (as has been voted), this book is for you. 'A Day at ElBulli' covers a single day in chronological order spanning over 600 captivating pages. Don't expect an extensive narrative or cookbook format from this volume (though they are both included - try his recipes and see how you compare); however, for those interested in experiencing what the world's best restaurant is like this is a must, especially at this price. The book is full of beautiful photographs that fill nearly every page with either shots of amazing food or the behind-the-scenes work in the kitchen.
A Day at elBulli clearly illustrates the genius and passion of Ferran Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!
A Day at elBulli clearly illustrates the genius and passion of Ferran Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!
30 of 34 people found the following review helpful
Format:Hardcover
I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been whetted I want to get a table, they are just about to open reservations for the 2009 season. In the meantime I've got the book to keep me dreaming of culinary heaven.
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Most Recent Customer Reviews
A gorgeous book for anyone with a fascination for culinary creativity
Though it contains recipes, A Day at elBulli is not a cookbook. It is a heavily photographic look at what goes into a day at the restaurant, from sunrise to the wee hours of the... Read more
Published 5 months ago by Danny Marbella
review of El Bulli
Truly superb photos but in the end the book isn't interesting.
I regret buying
I regret buying
Published 21 months ago by nicholas
One of the finest books you will own!
Wow, this is a beast. I have a lot of books, and this isn't a cook book that just has loads of recipes, it is an insight into the culture and drive of one of the finest chefs in... Read more
Published on 29 May 2010 by Mark Hughes
Mmmmmm
Although a good book but not quite what I expected, perhaps I didn't read other reviews properly, it's not a recipe book.
Published on 20 Oct 2009 by Hugh R. Cobbing
Worth buying for a few key molecular gastronomy tips
This is probably the only 600 page book that I managed to read in 2 hours cover to cover. The book is mainly lots of glossy photos on glossy thick paper with a few snippets of... Read more
Published on 1 Sep 2009 by Curry Chef
Thoughts for Food
This is not a cookery book in the ordinary sense. The recipes included are more illustrative of the processes and principles described rather than an invitation to try them in the... Read more
Published on 4 July 2009 by Thierry J. Chessum
El Bulli
A fascinating book but you will NEVER cook anything out of it. Just a great insight into the World's Best Restaurant. Read more
Published on 23 April 2009 by H. Crane
God safe this genius
A Day at elBulli"God safe this genius"
I have not had the greate opportunity to have a dinner at this "little"
place but have read a number of articles in a few... Read more
I have not had the greate opportunity to have a dinner at this "little"
place but have read a number of articles in a few... Read more
Published on 11 Feb 2009 by Peter Diekhöner
a lot of filler
I received this book for xmas,and although a fan of the cooking the book is about 300 pages too long for me,i really dont need to see page after page of pictures of rocks,the sea... Read more
Published on 26 Dec 2008 by A. D. Walpole
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