Editions and formats:
- In English.
- In Spanish.
Ferran Adrià has been admired, talked about, criticized and revered more than any other chef in history. Expertly researched, Colman Andrews’ entertaining account traces Ferran’s rise from dishwasher to creative genius behind El Bulli, the world’s most influential restaurant. This, the first authorized biography is full of fresh insights and will engage not just food lovers, but anyone who enjoys a remarkable story – of how one young chef changed the gastronomic world forever, reinventing food.
- Nota del autor.
- Ferran Adrià y el porqué de su importancia.
- Mochi de gorgonzola y sesos de conejo.
- El minigolf de los Schilling.
- Un niño muy bueno.
- El soldado Fernando.
- Jumpin’ Jack Juli.
- De Fernando a Ferran.
- Dos mil años de El Bulli.
- “El mejor cocinero del planeta”.
- Primero, el concepto.
- La gastronomía molecular y el cocinero de las espumas.
- Un nuevo mundo.
- Anti-Ferran, Santi-Ferran.
- En la cocina.
About the author:
Colman Andrews is a US-based food writer, gastronomic commentator and expert on Spanish cuisine. He has researched and studied the career and creativity of Ferran Adrià for many years, visiting the chef at El Bulli numerous times and interviewing friends, family, colleagues and critics. He has written several cookbooks, including:
- Flavors of the Riviera.
- Catalan cuisine (in Spanish Cocina catalana).
- Saveurs cook authentic American.
- Everything on the table: plain talk about food and wine.
- Reinventing food Ferran Adrià (in Spanish Reinventar la cocina. Ferran Adrià).
He was a restaurant columnist for Gourmet magazine and editor of Saveur magazine. He has received the IACP’s Bert Greene Award for magazine food journalism and was awarded the James Beard Foundation’s M.F.K. Fisher Distinguished Writing Award. He lives in New York and Connecticut.