A Day at elBulli Hardcover – 20 Nov 2012
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'There is only one el Bulli’
The Financial Times
'My meal there was quite simply the best of my life - the most intriguing, the most entertaining, the most delicious'
Observer Food Monthly
'The secrets of one of the world's great foodie shrines are at last laid bare. … Gorgeous colour and black and white photos document action in the kitchens and workshop. … This stunning work from Phaidon is the nearest many gourmets will get to El Bulli … if only you could eat the book!'
'extraordinary, theatrical and often downright bonkers food'
Julia Brookes, The Times
'The most influential restaurant in the world'
The New York Times
'The most acclaimed and influential [restaurant] of our time'
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.
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Top Customer Reviews
It arrived swiftly and was well packaged.
An unnecessarily large book of 528 pages - mainly of boringly repetitive and unnecessary pictures with less interest than my navel.
Boringly repetitive - and unnecessary
Boringly repetitive -get it?
Appears to have been written with the main aim of boosting the ego of the author