A Day at elbulli Classic Edition

  • Filename: a-day-at-elbulli-classic-edition.
  • ISBN: 0714865508
  • Release Date: 2012-12-03
  • Number of pages: 528
  • Author: Ferran Adria
  • Publisher: Phaidon Press



A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adrià, the most creative chef working today. It is notoriously difficult to get a table, but for the first time A Day at elBulli opens the doors of the restaurant to everyone and documents hour-by-hour the painstaking preparations that take place every day. Illustrated with over 1,200 colour photographs, the book includes insights into the history of elBulli and into the life of Ferran Adrià, as well as recipes and diagrams that reveal the creative secrets behind the spectacular dishes. A Day at elBulli provides a fascinating insight into the magical and rare experience of eating at elBulli. .

Das Rosie Projekt

  • Filename: das-rosie-projekt.
  • ISBN: 9783104026824
  • Release Date: 2013-12-23
  • Number of pages: 352
  • Author: Graeme Simsion
  • Publisher: S. Fischer Verlag



Der Weltbestseller mit Humor und Gefühl: die romantische Komödie ›Das Rosie-Projekt‹ von Graeme Simsion Don Tillman will heiraten. Allerdings findet er menschliche Beziehungen oft höchst verwirrend und irrational. Was tun? Don entwickelt das Ehefrau-Projekt: Mit einem 16-seitigen Fragebogen will er auf wissenschaftlich exakte Weise die ideale Frau finden. Also keine, die raucht, trinkt, unpünktlich oder Veganerin ist. Und dann kommt Rosie. Unpünktlich, Barkeeperin, Raucherin. Offensichtlich ungeeignet. Aber Rosie verfolgt ihr eigenes Projekt: Sie sucht ihren biologischen Vater. Dafür braucht sie Dons Kenntnisse als Genetiker. Ohne recht zu verstehen, wie ihm geschieht, lernt Don staunend die Welt jenseits beweisbarer Fakten kennen und stellt fest: Gefühle haben ihre eigene Logik.

The Sorcerer s Apprentices

  • Filename: the-sorcerer-s-apprentices.
  • ISBN: 9781451626629
  • Release Date: 2012-02-07
  • Number of pages: 304
  • Author: Lisa Abend
  • Publisher: Simon and Schuster



"Kitchen Confidential" meets "Heat" in the first behind-the-scenes portrait of the world's best restaurant and the aspiring chefs who toil to make it so exceptional. Elected best restaurant in the world by Restaurant magazine an unprecedented five times, El Bulli is the laboratory of Ferran Adria, the maverick creator of molecular gastronomy. Behind each of the thirty or more courses that make up a meal at El Bulli is a small army of young cooks who do the work of executing Adria's vision in exchange for nothing more than the chance to learn at his hands. Granted unprecedented access to this guild system, Lisa Abend follows the thirty-five stagiaries of the 2009 season as they struggle to master the grueling hours, cutting-edge techniques, and interpersonal tensions that come with working at the most revered restaurant on earth.

Appetite for Innovation

  • Filename: appetite-for-innovation.
  • ISBN: 9780231541633
  • Release Date: 2016-07-12
  • Number of pages: 320
  • Author: M. Pilar Opazo
  • Publisher: Columbia University Press



The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to “molecular” or “techno-emotional” cooking and made fantastic creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into a sensational reality. People traveled from all over the world—if they could secure a coveted reservation during its six months of operation—to experience the wonder that chef Ferran Adrià and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli’s business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next revolution. Will elBulli continue to innovate? What must an organization do to create something truly new? Appetite for Innovation is an organizational analysis of elBulli and the nature of innovation. M. Pilar Opazo was with elBulli's inner circle as the restaurant transitioned from a for-profit business to its new organizational model. She compares this moment to the culture of change that first made elBulli famous, and she describes the novel forms of communication, idea mobilization, and embeddedness that continue to encourage the staff to focus and invent as a whole. She concludes that the successful strategies employed by elBulli are similar to those required for innovative achievements in art, music, business, and technology, proving the model’s value across organizations and industries.

Ferran

  • Filename: ferran.
  • ISBN: 9781101545942
  • Release Date: 2011-11-29
  • Number of pages: 336
  • Author: Colman Andrews
  • Publisher: Penguin



The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. More than just the most influential chef of the late-twentieth and early-twenty- first century, Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and more than a few private ones, all over the world. A reservation at his one and only restaurant, El Bulli, is so coveted that scoring a table is harder than nabbing fifty-yardline tickets to the Super Bowl. In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef's rise from resort-hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." Taking the reader from Adrià's Franco-era childhood near Barcelona through El Bulli's wildly creative "disco-beach" days and into the modern-day creative wonderland of Adrià's restaurant kitchen and the workshop- laboratory where his innovations are born and refined, Andrews blends sweeping storytelling with culinary history to explore Adrià's extraordinary contributions to the way we eat. Through original techniques like deconstruction, spherification, and the creation of culinary foams and airs, Adrià has profoundly reimagined the basic characteristics of food's forms, while celebrating and intensifying the natural flavors of his raw materials. Yet, argues Andrews, these innovations may not be his most impressive achievements. Instead, Adrià's sheer creativity and courageous imagination are his true genius-a genius that transcends the chef's métier and can inspire and enlighten all of us. Entertaining and intimate, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has changed our world- forever altering our understanding and appreciation of food and cooking. Watch a Video

Mastering Creativity in Organizations

  • Filename: mastering-creativity-in-organizations.
  • ISBN: 9781788110150
  • Release Date: 2017-10-27
  • Number of pages: 176
  • Author: Andrés Hatum
  • Publisher: Edward Elgar Publishing



This book identifies best practices, leadership styles, and organizational structures for the stimulation of organizational creativity, with an aim to help any company – not just companies in creative fields or industries – become an organization in which new ideas flow, new processes are developed, and new products are brought to market. Managers will find case studies describing exceptional organizational creativity and practical takeaways that can be applied in their own firms. Students will find concrete analytical frameworks for thinking about creativity in organizations, and academics will find a different approach to the study of creativity, one that is grounded in practice.

The Taste of Art

  • Filename: the-taste-of-art.
  • ISBN: 9781682260258
  • Release Date: 2017-06
  • Number of pages: 416
  • Author: Silvia Bottinelli
  • Publisher: University of Arkansas Press



The Taste of Art offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society. The collection opens by exploring the theoretical intersections of art and food, food art’s historical root in Futurism, and the ways in which food carries gendered meaning in popular film. Subsequent sections analyze the ways in which artists challenge mainstream ideas through food in a variety of scenarios. Beginning from a focus on the body and subjectivity, the authors zoom out to look at the domestic sphere, and finally the public sphere. Here are essays that study a range of artists including, among others, Filippo Tommaso Marinetti, Daniel Spoerri, Dieter Roth, Joseph Beuys, Al Ruppersberg, Alison Knowles, Martha Rosler, Robin Weltsch, Vicki Hodgetts, Paul McCarthy, Luciano Fabro, Carries Mae Weems, Peter Fischli and David Weiss, Janine Antoni, Elżbieta Jabłońska, Liza Lou, Tom Marioni, Rirkrit Tiravanija, Michael Rakowitz, and Natalie Jeremijenko.

Meine Rezepte f r Familie Freunde

  • Filename: meine-rezepte-f-r-familie-freunde.
  • ISBN: 3841900992
  • Release Date: 2011
  • Number of pages: 271
  • Author: Gwyneth Paltrow
  • Publisher:



Sie ist nicht nur Hollywoodstar, Stil-Ikone und Oscar-Preisträgerin - sondern auch passionierte Köchin. Schon als junges Mädchen entwickelte Gwyneth Paltrow ihre Leidenschaft für gutes Essen und seine Zubereitung. In 'Meine Rezepte für Familie und Freunde' erzählt sie viele persönliche Geschichten und gibt Tipps, wie man auch Kinder einbinden und ein Gleichgewicht zwischen gesundem Essen und 'unvernünftigen' Leckereien schaffen kann. 150 Rezepte hat Gwyneth Paltrow in diesem Buch versammelt: Gerichte, die ihr Vater einst für sie kochte, Highlights aus ihrer Zeit in Spanien, sowie Rezepte, die sie im Laufe der Jahre an verschiedenen Orten der Welt kennen- und schätzen gelernt und für ihre Familie und den Hausgebrauch adaptiert hat - und natürlich viele leckere Eigenkreationen. Lassen Sie sich inspirieren und kochen Sie mit Gwyneth Paltrow für Ihre Lieben!

The Juice

  • Filename: the-juice.
  • ISBN: 9780307957535
  • Release Date: 2012-05-08
  • Number of pages: 304
  • Author: Jay McInerney
  • Publisher: Vintage



This new collection by the acclaimed novelist—and, according to Salon, “the best wine writer in America”—is generous and far-reaching, deeply knowledgeable and often hilarious. For more than a decade, Jay McInerney’s vinous essays, now featured in The Wall Street Journal, have been praised by restaurateurs (“Filled with small courses and surprising and exotic flavors, educational and delicious at the same time” —Mario Batali), by esteemed critics (“Brilliant, witty, comical, and often shamelessly candid and provocative” —Robert M. Parker Jr.), and by the media (“His wine judgments are sound, his anecdotes witty, and his literary references impeccable” —The New York Times). Here McInerney provides a master class in the almost infinite varieties of wine and the people and places that produce it all the world over, from the historic past to the often confusing present. From such legendary châteaus as Margaux and Latour and Palmer to Australia and New Zealand and South Africa, to new contenders in Santa Rita Hills and Paso Robles, we learn about terroir and biodynamic viticulture, what Champagnes are affordable (or decidedly not), even what to drink over thirty-seven courses at Ferran Adrià's El Bulli—in all, an array of grapes and wine styles that is comprehensive and thirst inducing. And conspicuous throughout is McInerney’s trademark flair and expertise, which in 2006 prompted the James Beard Foundation to grant him the MFK Fisher Distinguished Writing Award.

Das Familien Essen

  • Filename: das-familien-essen.
  • ISBN: 3841901190
  • Release Date: 2011
  • Number of pages: 383
  • Author: Ferran Adrià
  • Publisher:



Nanotechnology in the Agri Food Sector

  • Filename: nanotechnology-in-the-agri-food-sector.
  • ISBN: 3527634800
  • Release Date: 2011-02-14
  • Number of pages: 320
  • Author: Lynn J. Frewer
  • Publisher: John Wiley & Sons



Providing an overview of nanotechnology in the context of agriculture and food science, this monograph covers topics such as nano-applications in teh agri-food sector, as well as the social and ethical implications. Following a review of the basics, the book goes on to take an in-depth look at processing and engineering, encapsulation and delivery, packaging, crop protection and disease. It highlights the technical, regulatory, and safety aspects of nanotechnology in food science and agriculture, while also considering the environmental impact. A valuable and accessible guide for professionals, novices, and students alike.

Taste Buds and Molecules

  • Filename: taste-buds-and-molecules.
  • ISBN: 9780544188334
  • Release Date: 2012-03-30
  • Number of pages: 224
  • Author: Francois Chartier
  • Publisher: Houghton Mifflin Harcourt



"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."—Globe and Mail This award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food and wine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or "molecular" cuisine. The Canadian edition of Taste Buds and Molecules was a 2011 IACP Award nominee, and the original French-language edition, Papilles et Molecules, was named the Best Cookbook in the World in the category of Innovation at the 2010 Paris World Cookbook Awards, and also won the 2010 Gourmand Award for Canada for Best Design. The book includes a foreword by Juli Soler and Ferran Adria of El Bulli, who worked closely with Chartier in planning the menus at their renowned restaurant.

Die letzten Geheimnisse der Kochkunst

  • Filename: die-letzten-geheimnisse-der-kochkunst.
  • ISBN: 3540009086
  • Release Date: 2003
  • Number of pages: 363
  • Author: Peter Barham
  • Publisher: Springer



Kennen Sie neben s, sauer, bitter und salzig die f nfte Geschmacksrichtung? M chten Sie verstehen, warum Ihnen Souffl es immer wieder zusammenfallen oder lernen, wie Sie einen ganzen Truthahn optimal braten? Geh ren Sie zu den 40% M nnern oder 25% Frauen, die Tr ffel nicht ber den Geruchssinn wahrnehmen k nnen? Diese und viele andere Fragen aus der Welt der Kochkunst beantwortet Peter Barham, in dem er das Kochen als experimentelle Wissenschaft betrachtet. Beim Zubereiten von Lebensmitteln und beim Kochen laufen viele Prozesse ab, die sich naturwissenschaftlich gut beschreiben lassen. Das Verst ndnis der Chemie und Physik des Kochens wird unausweichlich dazu f hren, dass sich auch Ihre eigenen Kochk nste wesentlich verbessern. F r jedermann leicht verst ndlich und unterhaltsam, aber ohne wichtige Details auszulassen, erkl rt Ihnen der Autor, warum bestimmte Rezepte gut funktionieren und viel wichtiger warum andere st ndig misslingen. Auf diese Weise werden Schritt f r Schritt die Geheimnisse der guten Kochkunst entschleiert und Sie lernen interessante Rezepte und die dahinter liegenden physikalischen und chemischen Prozesse kennen. Zus tzlich beschreibt der Autor interessante K chenexperimente f r die ganze Familie. U4-Text Autor: Dr. Peter Barham ist Dozent f r Physik an der Universit t Bristol. Seit langem engagiert er sich in Gro britannien in der Vermittlung von naturwissenschaftlichen Fragestellungen mit Vortr gen und Beitr gen zu Fernseh- und Radiosendungen, besonders auch im Bereich der Wissenschaft von den Lebensmitteln. Er ist dar ber hinaus Kolumnist f r den Guardian. 1999 erhielt er den renommierten Preis des "Institute of Physics" f r die F rderung der Allgemeinbildung im Bereich der Physik.

Goodbye Zucker

  • Filename: goodbye-zucker.
  • ISBN: 9783641154646
  • Release Date: 2016-06-30
  • Number of pages: 224
  • Author: Sarah Wilson
  • Publisher: Goldmann Verlag



Jeder kennt ihn, diesen Heißhunger auf Süßes: ruckzuck ist statt einem Stückchen Schokolade gleich die ganze Tafel weg. Wie man sich vom Zucker und seinen Tücken befreien kann, verrät uns die Australierin Sarah Wilson mit ihrem einfachen 8-Wochen-Entzuckerungsprogramm. Auf dieses Buch haben viele gewartet, denn die trendigen Rezeptideen mit vielen süßen Alternativen stehen ganz unter dem Motto: Naschen erlaubt – – aber gesund und mit Spaß!

Food Media and Contemporary Culture

  • Filename: food-media-and-contemporary-culture.
  • ISBN: 9781137463234
  • Release Date: 2016-01-26
  • Number of pages: 274
  • Author: Peri Bradley
  • Publisher: Springer



Food, Media and Contemporary Culture is designed to interrogate the cultural fascination with food as the focus of a growing number of visual texts that reveal the deep, psychological relationship that each of us has with rituals of preparing, presenting and consuming food and images of food.

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