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. .

A Day at elBulli

  • Filename: a-day-at-elbulli.
  • ISBN: 0714856746
  • Release Date: 2010-06-16
  • Number of pages: 528
  • Author: Ferran Adrià
  • Publisher: Phaidon Press



For the first time, A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows unprecedented access to one of the world's most famous, sought-after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted 'Best Restaurant in the World' by a panel of 500 industry professionals, elBulli has been at the very forefront of the restaurant scene since Ferran Adria became sole head chef in 1987. Aimed at food enthusiasts as well as industry professionals, the book documents all the activities and processes that make up just one day of service with stunning colour photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its striking surroundings near the town of Roses, north east of Barcelona. The book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients from 7.00 am, Ferran's arrival at the workshop, his morning creative experimentation session, the arrival of the rest of the brigade at 2.3 0 pm to begin the mise-en-place for the evening, the preparations of each guest's menu, 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. The menu is fully explained with detailed and technical recipes that reveal the full extent of the chefs' artistry. Innovative text inserts open the lid on the history of elBulli and Ferran Adria, the creative methods, the secret workshops, the technical processes behind the creation of a dish, the network of sensations and interactions that take place between a restaurant and its guests and the sensory experiences of eating, as well as the formidable reservations procedure and the structure of a meal into four theatrical 'acts'. A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows all lovers of good food to experience this spectacular restaurant to the full.

A Day At Elbulli

  • Filename: a-day-at-elbulli.
  • ISBN: 0714848832
  • Release Date: 2008-10-15
  • Number of pages: 528
  • Author: Ferran Adrià
  • 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. .

The Family Meal

  • Filename: the-family-meal.
  • ISBN: 0714862533
  • Release Date: 2011-10-03
  • Number of pages: 384
  • Author: Ferran Adrià
  • Publisher: Phaidon Press



The Family Meal is the first home cooking cookbook by the world's greatest chef, Ferran Adria. It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare, inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli, awarded World's Best Restaurant five times. The recipes inThe Family Meal are easy-to-prepare and meant for family dining at home. From Roast Chicken with Potato Straws, Sea Bass Baked in Salt and Mexican-style Slow-Cooked Pork to White Chocolate Cake and Baked Apples with Whipped Cream, there is a wide selection of everyday classics for every night of the week. The cookbook is also the first by such a renowned chef to ensure that the dishes are affordle and the ingredients are widely availle at the local supermarket. The Family Meal is organized into three-course menus, with appetizers, mains and desserts, so you can prepare a well-balanced meal at home without fuss. Each recipe is shown with numerous step-by-step full-color photographs, and conversions on how you can prepare a meal for a small or large group - for 2, 6, 20 or 75 people. This is the cookbook by Ferran Adria everyone has been waiting for, it is sure to be one of the most talked out and popular cookbooks of the season.

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.

Ferran

  • Filename: ferran.
  • ISBN: 9781592406685
  • Release Date: 2011
  • Number of pages: 321
  • Author: Colman Andrews
  • Publisher: Penguin



Biographies & Autobiographies.

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.

Decoding Ferran Adria DVD

  • Filename: decoding-ferran-adria-dvd.
  • ISBN: 0061157074
  • Release Date: 2006-03-28
  • Number of pages:
  • Author: Anthony Bourdain
  • Publisher: Ecco



New York City chef/author Anthony Bourdain is invited to film the research laboratory of Ferran Adria, the most controversial and imitated chef in the world—chef/owner of El Bulli, voted "World's Best" by Restaurant Magazine and the most visited by chefs on sabbatical. The lab, an ultra modern, Dr. No-like facility with sliding walls, backlit ingredients, latest equipment and a full staff of devotees is tucked away inside a vast, renaissance-era palace in the old section of Barcelona, Spain. Adria and his chefs close the El Bulli restaurant for six months out of ever year to work on new concepts. Bourdain tracks Ferran's process from lab to a once-in-a-lifetime meal at El Bulli restaurant, enjoying a high-concept, surrealist, haute cuisine meal of unparalleled creativity and striking visual appearance.

El Bulli 2003 2004

  • Filename: el-bulli-2003-2004.
  • ISBN: 0061146684
  • Release Date: 2006-12-12
  • Number of pages: 656
  • Author: Ferran Adria
  • Publisher: Ecco



Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line.

El Bulli

  • Filename: el-bulli.
  • ISBN: 0060817577
  • Release Date: 2005-08-16
  • Number of pages: 496
  • Author: Ferran Adria
  • Publisher: Ecco



Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line. In El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake.

Maze

  • Filename: maze.
  • ISBN: 1844005976
  • Release Date: 2008
  • Number of pages: 255
  • Author: Jason Atherton
  • Publisher: Quadrille Publishing



Jason Atherton, the head chef of London's prestigious Maze, gives everyone the opportunity to cook the Maze way. He presents his favourite dishes as they would be served in the restaurant, then after each he provides two more recipes which can easily be cooked for everyday fare.

Alinea

  • Filename: alinea.
  • ISBN: 9781580089289
  • Release Date: 2008
  • Number of pages: 396
  • Author: Grant Achatz
  • Publisher: Achatz



"Debut cookbook from Alinea restaurant in Chicago, with recipes organized by season"--Provided by publisher.

1080 Recipes

  • Filename: 1080-recipes.
  • ISBN: 0714848360
  • Release Date: 2007-10-01
  • Number of pages: 960
  • Author: Simone Ortega
  • Publisher: Phaidon Press



Presents a collection of recipes from every region in Spain for appetizers, sauces, stews, soups, main dishes, flans, vegetable dishes, and desserts.

Mugaritz

  • Filename: mugaritz.
  • ISBN: 0714863637
  • Release Date: 2012-04-27
  • Number of pages: 256
  • Author: Andoni Luis Aduriz
  • Publisher: Phaidon Press



The first-ever book in English on Mugaritz, the ground-breaking restaurant in the Basque country, northern Spain. Spain is a renowned centre of gastronomic creativity, and with his refined, intelligent cooking and inspired approach to creating new dishes, head chef AndoniAduriz is at the forefront of the movement. The book contains 70 definitive recipes and photographs for the signature dishes, as well as narrative texts explaining the creative development and innovations behind the exceptional food. José Luis López de Zubiria 's extraordinary food photographs in MUGARITZ has been awarded a major Spanish photography prize Un Lux de Oro presented by the AFP (Asociación de Fotografos Profesionales).

Modern Gastronomy

  • Filename: modern-gastronomy.
  • ISBN: 1439812454
  • Release Date: 2009-12-21
  • Number of pages: 265
  • Author: Ferran Adria
  • Publisher: CRC Press



Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine’s Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food’s preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrià’s culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf. A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures. The first English translation of the bestselling Lexico Cientifico Gastronomico, this book’s lexical format provides, for each ingredient or term, a definition, the ingredient’s source, and suggestions for its use. A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today. It is this rigorous scientific viewpoint that sets the book apart, enabling you to develop processes, tastes, and textures that give your new products a competitive edge.

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