Ebook elBulli 2005-2011, by Ferran Adrià, Albert Adrià, Juli Soler
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elBulli 2005-2011, by Ferran Adrià, Albert Adrià, Juli Soler
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Nathan Myhrvold, co–author of Modernist Cuisine, says of Ferran Adriá’s elBulli 2005 – 2011, "This record of his cuisine, techniques, and creative process is invaluable both as a book to cook from, and as one of the foundations of 21st century food."
The Picasso of culinary arts, Ferran Adriá of the famed restaurant elBulli reached an unrivaled place in the food world between the years 2005 and 2011. During this intensely fertile period, Ferran and his team challenged the way we think about cuisine and altered our understanding of the creative process itself. The seven volumes in this stunning catalogue raisonné comprise the first and only window into elBulli’s final and most exceptional years.
With 2700 pages, 1400 color photographs, 700 recipes, and an elegant acrylic presentation case, elBulli 2005 – 2011 is as much an object of beauty as it is a chronicle of Ferran’s transformation from admired chef to true genius.
- Sales Rank: #421401 in Books
- Published on: 2014-03-03
- Original language: English
- Number of items: 1
- Dimensions: 14.50" h x 18.00" w x 14.00" l, 44.10 pounds
- Binding: Hardcover
- 2720 pages
Review
"elBulli 2005 – 2011 continues Ferran’s impressive, contemporary legacy. These volumes are not about who you are or what you cook – this is about understanding a new theory of cooking and cuisine. No one has ever come close to accomplishing what he has done for this industry. A must for any passionate cook."―Daniel Bouloud, Chef and Owner, The Dinex Group
elBulli 2005 – 2011 is an inspiration to cooks to continually question the status quo.―David Chang, Chef and Founder, Momofuku
"The catalogue raisonné digs into some of elBulli’s most influential years, charting its groundbreaking techniques and presentations. Cerebral stuff, for sure, but we’d expect no less from a man who once dreamed about making hot ice cream."―Bon Appetit
"One of the most hotly anticipated cookbooks of 2014."―Good Morning America
"One hundred years from now, cooking will not be understood without the presence of Ferran Adriá. This astonishing collection of ideas, flavors, and design is a window into one of the world’s most creative minds and reveals the legacy that Ferran and the elBulli team leave behind in the worlds of cuisine and art."―Jose Andres, Chef and Restaurateur, Think Food Group
"Monumental. . . For many chefs, an 18–kilogram recipe compendium would document a life’s work. In Mr. Adriá’s case, it is merely a slice."―The Economist
"It’s a rare master magician who will willingly part the curtain."―Forbes Life
"Ferran Adriá’s elBulli changed the food world. Then it closed. But Adriá has found a way to bring back epic dishes."―Food & Wine
"An object of desire."―Details
About the Author
Ferran Adria (b.1962) 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. Albert Adria (b.1969) joined elBulli in 1985 and quickly developed a passion for pastry. He was creative director of the elBulli workshop, as well as being responsible for 'the sweet world'. Since the closure of elBulli in 2011, Albert has gone on to open two new venues in Barcelona (Tickets, a tapas bar and restaurant, and 41 , a cocktail bar), both to great acclaim. Juli Soler (b.1949) joined elBulli as restaurant manager in 1981. As well as hiring Ferran Adria, he brought the front-of-house service to a standard never seen before in Spain.
Most helpful customer reviews
9 of 9 people found the following review helpful.
Could go either way
By C. Heartwell
A bit expensive but they are certainly unique. Lots of great photos and plenty of material to spur creative ideas and broaden your horizons - certainly worth having if you ever venture into new cuisines or molecular gastronomy - just to see how far it can go (and also to see that there is very little that has not been tried). Less approachable for the average cook/chef than the reviews would have you believe - most of the ingredients are not easy to get (and I live in a very metropolitan area where you can find pretty much anything of any kind of thing). But I love looking through them just to take my brain on an alternate path and generate ideas (not all food related). It's pretty amazing stuff.
2 of 2 people found the following review helpful.
Wow, just wow
By Robert Hurtado
Such an amazing collection of book. Not for the home cook, unless you're an avid cook or chef, but such an awesome insight to the el Bulli philosophy.
0 of 0 people found the following review helpful.
Four Stars
By Davidfer_ms
Cool recipes, some great and easy others not. Last book is a good one for reference
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