A Day at elBulli

An insight into the ideas, methods and creativity of Ferran Adrià


Exclusive look behind the scenes at the world's best restaurant.


Ferran Adrià, Juli Soler, Albert Adrià


Editions:

Price: USD$49.95

This edition is temporarily out of stock



Look Inside
A Day at elBulli

Resumen del libro
  • An exclusive look behind the scenes of elBulli – the best restaurant in the world, created by Ferran Adrià, the best chef in the world
  • With over 2 million requests for only 8,000 places every year, elBulli is famous not only for its innovative food but also for the legendary difficulty of getting a table there
  • Exceptional value, this 600-page book is the first to reveal Adrià’s technical secrets and food philosophy – a must-have for anyone interested in restaurants or creative cuisine
  • A unique opportunity to explore Adrià's creative methods, extraordinary techniques and outstanding dishes, with fully illustrated recipes and diagrams
  • Includes over 1,000 photographs documenting the painstaking preparations for just one
    day of service



Specifications

About the book

A Day at elBulli: an insight into the ideas, methods and creativity of Ferran Adrià is an exclusive look behind the scenes at elBulli, voted 'Best Restaurant in the World' for the last three years, and into the mind of Ferran Adrià, the most creative chef working today.

With two million requests for reservations every year, it is notoriously difficult to get a table there. Now, for the first time, A Day at elBulli opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and innovative inserts explaining the creative methods and food philosophy, the reservations policy, the history of elBulli and the life of Ferran Adrià.

Aimed at all food enthusiasts as well as industry professionals, the book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients, Ferran's arrival at the workshop, his morning creative experimentation session, the arrival of the rest of the brigade at 2.30 pm to begin the mise-en-place for the evening, the daily tasks of the front of house team, and the arrival of the first guests for dinner from 7.45 pm until the last guests' departure by 2.00 am.

With its innovative structure and striking design, A Day at elBulli provides a fascinating insight into the rare and magical experience of eating at elBulli.



 

About the author(s)
Ferran Adrià 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, and make elBulli what it is today.

Albert Adrià shares 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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