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El Bulli: 1998-2002 [Hardcover]

Ferran Adria , Juli Soler , Albert Adria
5.0 out of 5 stars  See all reviews (1 customer review)

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Book Description

Aug 2005
Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line.

In El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake.

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Product details

  • Hardcover: 496 pages
  • Publisher: Ecco; Slp edition (Aug 2005)
  • Language: English
  • ISBN-10: 0060817577
  • ISBN-13: 978-0060817572
  • Product Dimensions: 33.9 x 25 x 6 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 1,148,619 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews
4 of 4 people found the following review helpful
5.0 out of 5 stars A source of inspiration? 18 Dec 2011
"El Bulli" is the most cutting-edge example of the small but high-profile segment of the cookbook business: restaurant cookbooks that are more about the state of the chef's art than they are about actual cooking.
It may also be the most influential. Adria is one of the most talked about and controversial chefs in modern cooking. El Bulli is only a tiny restaurant hidden away in a remote corner of Spain's rocky Costa Brava, but for the last five years it has been the shrine at the end of many a foodie's holiday pilgrimage.
Adria is revered not so much for the deliciousness of his dishes, but because of his inventive, mold-breaking techniques, which seem to fly almost instantly from his mind into high-end restaurant kitchens around the world. He creates gels that hold their shape even when hot. He makes ice creams from polenta and lollipops flavored with black truffles and asparagus. This is the guy who invented foams.
The book is similarly experimental. Rather than the traditional assemblage of recipes and color pictures of finished dishes, arranged in the order of courses, "El Bulli" is vivid and impressionistic. It can be appreciated just for its physical beauty, but spend some time with it and you'll find yourself pulled in on a deeper, more intellectual, level. In a way, this is a book not about cooking, but about an extreme form of creativity.
There are pictures -- gorgeously photographed too -- but they are as likely to be of the process as of the plates and they may take some getting used to. Indeed, even the finished dishes sometimes don't look like food so much as some kind of bizarre manufactured product or maybe one of those sea creatures only found hovering around ocean steam vents 20 miles deep.
Nowhere in the 700-page book will you find a recipe.
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Amazon.com: 4.8 out of 5 stars  12 reviews
54 of 58 people found the following review helpful
5.0 out of 5 stars The Future of Food 23 April 2004
By Ron - Published on Amazon.com
I thought I knew who the good and great chefs of the world were. I read an article about Ferran Adria in February and I thought to myself, "How did I miss this guy?"
The food is beautiful, unusual, curious, unique, and definately showing what food can be. I'm an aspiring chef, and I've never been more impressed with a book in all my life. I have 75 cookbooks, this is the one I would keep if I had to have only one. Forget Escoffier, forget Larousse, this is the direction I want to see food go. Foams, hot jellies, using gellied consumme as pasta dough, hot maynoaise, candied olive oil... the list goes on.
The recipies are not meant to be for the home cook, but anyone interested in new techniques, this book explains it all. Most of the food isn't very appealing for the Western pallate. This book, for me at least, is a wealth of information about cooking rather than recipie replication. He's very detailed in his explainations, and the book is organized very, very, very well.
Ferran Adria is more interested in making new things with foodstuffs than making a million dollars. I think Adria is the most creative and interesting chef working today, he's constantly creating new ways to eat food. Looking through this book is like having a glimpse into the future when it comes to cooking. Joel Robuchon says he's the best chef in the world. Paul Bocuse says he's the most exciting chef today. Those are some powerful words coming from some of the best chefs to have ever worn a toque. What's even more impressive is that they still say he's the best after he's claimed that the French are all washed up and don't know how to cook anymore.
Get this book, it's the start of something big.
1 of 1 people found the following review helpful
5.0 out of 5 stars El Bulli 2 Sep 2011
By bm5bullit - Published on Amazon.com
Format:Hardcover|Verified Purchase
If cooking, dining, eating, food as an art form, etc., is part of you life, then this publication has no current equal. It is the expression of food as an art form at its highest level. My next goal would be to go to Spain and experience this myself. It is obvious; the tremendous amount of work and dedication this was to put together.
12 of 19 people found the following review helpful
5.0 out of 5 stars Adria is a Genius!!! 18 Oct 2005
By Gst*r - Published on Amazon.com
¿Que pasa chavales?

Lets face it, Ferran Adria is one of the original Molecular Gatronome's and takes his place with the other Great Chef's who are part of this culinary revolution such as Heston Blumenthal, of The Fat Duck.If these Chef's and their restaurants are rated among the best in the world today by Michelin,among others, who are we to criticise.El Bulli:98 - 02 is a delight to read and an inspiration from cover to cover.Sure, its a tangent from the likes of traditional artistic masters such as Thomas Keller, but its still very much an art.

Executive chef?Ha!
24 of 39 people found the following review helpful
5.0 out of 5 stars CHEF DL - Afraid 'cause he can't catch up 30 Sep 2005
By Slim - Published on Amazon.com
I agree with DL that the book has been presented with care and a lot of thought. However, his criticism about Chef Adria's approach to food is absolutely ignorant. There actually 2 restautants in the U.S that do serve food almost like Chef Adria's. They are Alinea (feat. chef Grant Achatz) and Minibar (feat. chef Jose Andres, formerly of El Bulli). These fine establishments are on the cutting edge of avant-garde cuisine. This is a book for the future chefs, like myself, who will take cuisine to a whole new level. Being avant-garde while respecting the old. Since this book is a little too advance for chef D-L.. I suggest buying El-bulli 1994-1997, or if that's still too innovative for him, maybe El-bulli 1983-1993, where Chef Adria was doing dishes that Chef D-L is doing now. On second thought, these books are written in Spanish, so that might be hard for him too... And by the way... since when does a chef in America get CERTIFIED to be an executive chef? Please disregard the CHEF D-L's review... This book will provoke thought and creativity in any chef and foodie....
2 of 4 people found the following review helpful
4.0 out of 5 stars El Bulli- I have changed my mind 19 Sep 2005
By David L. Leicht - Published on Amazon.com
I would like to thank the constructive comments offered to my first review. They sparked my desire to learn more about Chef Ferran. I have changed my view and I do recognize the genius this chef posseses. I would just try to remind all that we are entitled to an opinion and the need to get nasty with your responses does take away from the opportunity to share what you have learned and felt about this chef. It is possible to try to share constructive ideas here and not bash someone for a different opinion.


Chef DL
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