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A Day at elBulli: An insight into the ideas, methods and creativity of Ferran Adrià Hardcover – 19 Sep 2008

4.2 out of 5 stars 25 customer reviews

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Product details

  • Hardcover: 632 pages
  • Publisher: Phaidon Press; Ill edition (19 Sept. 2008)
  • Language: English
  • ISBN-10: 0714848832
  • ISBN-13: 978-0714848839
  • Product Dimensions: 22.2 x 7 x 29.8 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Bestsellers Rank: 260,380 in Books (See Top 100 in Books)
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  • See Complete Table of Contents

Product description

Review

"Gastronomically, aesthetically and emotionally honest."―The Sunday Times

"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 most influential restaurant in the world."―The New York Times

"The most acclaimed and influential [restaurant] of our time."―Time

"Extraordinary, theatrical and often downright bonkers food."―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."―Observer Food Monthly blog

"A glance behind the scenes at a pivotal time and place in culinary evolution, this book will delight serious foodies."―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.

Customer Reviews

4.2 out of 5 stars
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Top Customer Reviews

Format: Hardcover
this book is absolutely maqnificent. i've always been a fan of el bulli but the book has blown my mind open. the things they do there are amazing. i am a chef myself and although 99.99% of the recipes are impossible to do in the majority of kitchens, it just shows you how much they've raised the bar and why they are considered the best restaurant in the world. Even if you are not interested in food the pictures alone make this a perfect coffee table book.
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Format: Hardcover
If you have ever wanted to experience the best food in the world (as has been voted), this book is for you. 'A Day at ElBulli' covers a single day in chronological order spanning over 600 captivating pages. Don't expect an extensive narrative or cookbook format from this volume (though they are both included - try his recipes and see how you compare); however, for those interested in experiencing what the world's best restaurant is like this is a must, especially at this price. The book is full of beautiful photographs that fill nearly every page with either shots of amazing food or the behind-the-scenes work in the kitchen.

A Day at elBulli clearly illustrates the genius and passion of Ferran Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!
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Format: Hardcover
I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been whetted I want to get a table, they are just about to open reservations for the 2009 season. In the meantime I've got the book to keep me dreaming of culinary heaven.
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Format: Hardcover
This is probably the only 600 page book that I managed to read in 2 hours cover to cover. The book is mainly lots of glossy photos on glossy thick paper with a few snippets of information and occasionally 1-4 pages of text on ordinary paper.
I am not interested in the page after page of photos of chefs in a kitchen this is not very informative. However the real meat is in the recipes of which there are sadly only a few but in them are the secrets to El Bulli's spherification techniques and making of airs etc. These alone are worth the cover price which is low for a great big enormous volume like this. I was also amazed to find that the chemical/extracts needed to achieve these techniques are actually easy to buy online and can come as kits so a whole industry is boooming up around what they do. I highly recommend this to anybody wishing to push the boundaries of their cooking, presentation and most importantly techniques but only once you have taken your ability to cook to the highest level. I only dropped to 3 stars because of the huge amount of useless photos, however I may be a bit unfair there as it is "A day at elBulli" not "Ferran Adria's secrets revealed" and at this price the secrets you do get are well worth it. Oh, and be prepared to spend £100 for those chemicals/extracts.
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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.
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Format: Hardcover
This is not a cookery book in the ordinary sense. The recipes included are more illustrative of the processes and principles described rather than an invitation to try them in the home kitchen. This book is something else, a Book of Hours ( of minutes even), a guide to the creative processes,an aid to meditation on all aspects of excellence in the culinary art. Richly illustrated and presented with the same flair and attention to detail as the contents it displays, this a book that inspires and enriches. Slowly absorbing its philosophy is the magic that will improve the Chef in all of us, those merely seeking the secrets of recipes would probably be dissapointed.
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