‘extraordinary, theatrical and often downright bonkers food’ Julia Brookes, The Times
‘This is just very, very good cooking: intense, and obtusely original … [elBulli] is a masterclass in the metaphysics of how, what and why we eat, while still being dinner.’ A A Gill, The Sunday Times
‘El Bulli is a once in a lifetime event’ Jay Rayner, Observer Food Monthly blog
‘A glance behind the scenes at a pivotal time and place in culinary evolution, this book will delight serious foodies, and its stunning package guarantees it will grace many a coffee table.’ Publishers Weekly
About the Author
Ferran Adriàis recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, and make elBulli what it is today.
Albert Adriàshares 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.