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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 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.
About the Author
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. 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.
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Customer Reviews
Most Helpful Customer Reviews
3 of 4 people found the following review helpful
Format:Paperback
When is a cookbook not a cookbook? Perhaps when most of its target audience could never be expected to be able to make any of the recipes in it. I'm not just talking about difficult techniques, rare or exotic ingredients or even prohibitively time-consuming methods. I mean recipes that are literally impossible for any home chef to attempt, involving the use of expensive chemicals not available to consumers, bespoke culinary equipment and a range of techniques that are known to perhaps a handful of people in the entire world. A cookbook is not a cookbook when it's Ferran Adrià's A Day At El Bulli - but that should not stop you buying it.
There is a lot to love about A Day At El Bulli. You're not going to find any solutions for your next dinner party, you're not going to win a golden ticket into the restaurant and as they're essentially preaching to the converted it's unlikely to change your mind about the food there. But it's a comprehensive, detailed and lavishly produced account of the most influential kitchen in the world today, and if that doesn't rock your boat then there's always Nigella Christmas. Your call.
There is a lot to love about A Day At El Bulli. You're not going to find any solutions for your next dinner party, you're not going to win a golden ticket into the restaurant and as they're essentially preaching to the converted it's unlikely to change your mind about the food there. But it's a comprehensive, detailed and lavishly produced account of the most influential kitchen in the world today, and if that doesn't rock your boat then there's always Nigella Christmas. Your call.
Format:Paperback|Amazon Verified Purchase
Not quite sure what I was expecting with this one but I think I might have set the bar a little high by buying The French LaundryThe French Laundry Cookbook, AlineaAlinea and Gordon Ramsay Recipes from a 3 Star Chef Recipes from a 3 Star Chef Limited Edition first.
That said it is still an interesting read/ browse in that coffee table tome genre. The the story is told in very little words just a short little snippet in the corner of the page or at the foot of a photograph, or in the little pamflet sections that appear at regular intervals.
These are very interesting in themselves and mean that you are not overloaded with info that detracts from the pictures, rather it gives you a short sharp fact about the scene, 'The waitor brings food to the table' you look at the pictures and get the narrative then if you really want to know all the details you read the text. Simples. It works very well for this book because It's the pictures that really do the talking, they are informal and intimate reportage style snaps that really work well and do carry the narrative forward on their own merrit.
Informative, interesting and some of the food is even doable in a domestic setting, bonus!
As I said in the outset I think I might have been expecting a little too much from this book but it will still be a regular read and sit along side my other prized foody tomes.
A good book but not great and a good buy at the £16 purchase price.
That said it is still an interesting read/ browse in that coffee table tome genre. The the story is told in very little words just a short little snippet in the corner of the page or at the foot of a photograph, or in the little pamflet sections that appear at regular intervals.
These are very interesting in themselves and mean that you are not overloaded with info that detracts from the pictures, rather it gives you a short sharp fact about the scene, 'The waitor brings food to the table' you look at the pictures and get the narrative then if you really want to know all the details you read the text. Simples. It works very well for this book because It's the pictures that really do the talking, they are informal and intimate reportage style snaps that really work well and do carry the narrative forward on their own merrit.
Informative, interesting and some of the food is even doable in a domestic setting, bonus!
As I said in the outset I think I might have been expecting a little too much from this book but it will still be a regular read and sit along side my other prized foody tomes.
A good book but not great and a good buy at the £16 purchase price.
Format:Paperback
excellent value - softbound book with great pics, stories, recipes - the perfect gift for a lover of food beyond the norm
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Most Recent Customer Reviews
Fab book
I love this book for it's sheer decadence. I will never be able to experience a 'live' visit to El Bulli but this must be the ultimate coffee table book. Read more
Published 13 months ago by Mrs. Lynda Taylor
Brilliant
Not a big read but a perfect insight in to the worlds best resturant and what it takes to achieve that honour.
Published 13 months ago by MRF
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