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elBulli 2005-2011 (/) [Hardcover]

Albert Adria , Juli Soler , Ferran Adrià
5.0 out of 5 stars  See all reviews (2 customer reviews)
RRP: £425.00
Price: £361.30 & FREE Delivery in the UK. Details
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Book Description

10 Mar 2014 /
elBulli 2005-2011 presents for the first time the collection of dishes from the iconic elBulli in Roses, Spain, during its final years as a restaurant. Voted ‘Best Restaurant in the World’ five times, elBulli was the world’s most sought-after restaurant and was legendary for the gastronomic innovations of its head chef, Ferran Adrià.

Every year the menu was completely different, and over a hundred brand new dishes were developed by the creative team at the elBulli workshop in Barcelona. The dishes were created over a six-month period using innovative techniques and concepts that pushed the boundaries of high-end restaurant cuisine. A catalogue of the restaurant’s remarkable creative evolution during its final years, elBulli 2005-2011 provides detailed recipes and colour photographs for each new dish, as well as analysis of the creative methods and explanations of new techniques.

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elBulli 2005-2011 (/) + A Work in Progress: Journal, Recipes and Snapshots
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Product details

  • Hardcover: 2720 pages
  • Publisher: Phaidon Press; Slp edition (10 Mar 2014)
  • Language: English
  • ISBN-10: 0714865486
  • ISBN-13: 978-0714865485
  • Product Dimensions: 45.8 x 37 x 36.4 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 73,613 in Books (See Top 100 in Books)

Product Description


elBulli 2005-2011

'elBulli 2005 – 2011 continues Ferran's impressive, contemporary legacy. These volumes are not about who you are or what you cook – this is about understanding a new theory of cooking and cuisine. No one has ever come close to accomplishing what he has done for this industry. A must for any passionate cook.'Daniel Bouloud, Chef and Owner, The Dinex Group

'elBulli 2005 – 2011 is an inspiration to cooks to continually question the status quo.'David Chang, Chef and Founder, Momofuku

'The catalogue raisonné digs into some of elBulli's most influential years, charting its groundbreaking techniques and presentations. Cerebral stuff, for sure, but we'd expect no less from a man who once dreamed about making hot ice cream.'Bon Appetit

'One of the most hotly anticipated cookbooks of 2014.'Good Morning America

'One hundred years from now, cooking will not be understood without the presence of Ferran Adriá. This astonishing collection of ideas, flavors, and design is a window into one of the world's most creative minds and reveals the legacy that Ferran and the elBulli team leave behind in the worlds of cuisine and art.'Jose Andres, Chef and Restaurateur, Think Food Group

'Monumental. . . For many chefs, an 18–kilogram recipe compendium would document a life's work. In Mr. Adriá's case, it is merely a slice.'The Economist

'It's a rare master magician who will willingly part the curtain.'Forbes Life
'Ferran Adriá's elBulli changed the food world. Then it closed. But Adriá has found a way to bring back epic dishes.'Food & Wine

'An object of desire.'Details

About the Author

Ferran Adrià (b.1962) is 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.

Albert Adrià (b.1969) joined elBulli in 1985 and quickly developed a passion for pastry. He was creative director of the elBulli workshop, as well as being responsible for ‘the sweet world’. Since the closure of elBulli in 2011, Albert has gone on to open two new venues in Barcelona (Tickets, a tapas bar and restaurant, and 41°, a cocktail bar), both to great acclaim.

Juli Soler (b.1949) joined elBulli as restaurant manager in 1981. As well as hiring Ferran Adrià, he brought the front-of-house service to a standard never seen before in Spain.

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Most Helpful Customer Reviews
8 of 8 people found the following review helpful
Verified Purchase
After waiting what seems a life time for the next installment (not the home cooking/A day in the life etc etc) I am thrilled to say that it has been well worth the wait...

It would be very hard to describe to someone who doesn't know, just what this "elBulli". Global phenomenon is all about and no its not the French Bull Dog fashion that swept Europe a few years back...

For years the boys from the bay of Roses have been changing not just the way we prepare food, but the way we think of it. The Brothers Adria, have been showing us that we could use food as creatively and intelligently the Roca bothers have now eclipsed them but hey these boys really did raise the Bar and the food direction of the early 21st Century and who know maybe far beyond?.

All the previous books to come out of the creative team in Catalonia like A Day at elBulli and A Family Meal Are OK, the 1st a examination of the entire creative process and a book I recommend to artists and the latter an actual applicable cookbook that allows you to bring a taste of the greatest chef in the world into your own home.

Foodies around the Globe that have followed the "elBulli", Cookery Publications or releases like The Sorcerer's Apprentices, a good book about working there, or in the various TV shows and specials Adria appeared in, know there was to be another book released.( I was fortunate enough to be living and working in Spain at this time) for over 6 years, like a scientist in a lab or an obsessive writer at her journal, Adria painstakingly recorded has every single recipe they ever made.

This Tomb consists of a mind blowing 2,720 pages spread over 7 Gigantic volumes with 1,400 awesome detailed pictures.
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5.0 out of 5 stars Food porn at it's best. Awesome photographs 14 July 2014
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Food porn at it's best. Awesome photographs. Instructions down to the cm for presentation let alone all you need to know in order to recreate these art works. Bl00dy expensive but , if you are a true foodie, worth every penny. Sell your granny and get a copy while you still can .
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Amazon.com: 4.5 out of 5 stars  4 reviews
8 of 10 people found the following review helpful
5.0 out of 5 stars Worth every penny 3 Mar 2014
By Fdogger - Published on Amazon.com
This is an amazing review off all of the dishes offered at el Bulli over the 6 years at which they were at their creative peak. Despite the complexity of the dishes many of the recipes are quite easy to follow and are more than doable in a home kitchen. The final volume in the set reviews the creative methods and different approaches that el Bulli took over the years and is an unrivaled look into the thinking and techniques of a creative force at the top of their game. With a little bit of reflection many of the teachings in these books can be applied to almost any business or craft.
3 of 3 people found the following review helpful
4.0 out of 5 stars Could go either way 21 Jun 2014
By C. Heartwell - Published on Amazon.com
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A bit expensive but they are certainly unique. Lots of great photos and plenty of material to spur creative ideas and broaden your horizons - certainly worth having if you ever venture into new cuisines or molecular gastronomy - just to see how far it can go (and also to see that there is very little that has not been tried). Less approachable for the average cook/chef than the reviews would have you believe - most of the ingredients are not easy to get (and I live in a very metropolitan area where you can find pretty much anything of any kind of thing). But I love looking through them just to take my brain on an alternate path and generate ideas (not all food related). It's pretty amazing stuff.
5.0 out of 5 stars Five Stars 19 Sep 2014
By johnweili - Published on Amazon.com
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I from china this cooking book very good
0 of 6 people found the following review helpful
4.0 out of 5 stars Nice book and shipping 17 July 2014
By Martin Ko - Published on Amazon.com
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