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A day at El Bulli

A day at El Bulli
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45,00 €

Author: Ferran Adrià, Juli Soler, Albert Adrià
Availability: a consultar
Language: Inglés
Format: Tapa dura, 528 pp, 22,5x30 cm
Publisher: Phaidon, 2008, 9780714848839
Features: Fotografías a color
Agotado
Publisher review:
A day at El Bulli: an insight into the ideas, methods and creativity of Ferran Adrià is an exclusive look behind the scenes at El Bulli, the best restaurant in the world, and into the mind of Ferran Adrià, the most creative chef working today.
With 2.000.000 requests for reservations every year and only 8.000 places, it is notoriously difficult to get a table there. Now, for the first time, A day at El Bulli 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 inserted sections explaining the creative methods and food philosophy, the history of El Bulli and the life of Ferran Adrià.
A day at El Bulli provides a facinating insight into the rare and magical experience of eating at El Bulli.

Index:
- Your questions about El Bulli.
- The early years of Ferran Adrià.
- ”Creativity means not copying”.
- The stages of developing a dish.
- Knowledge is essential for judging the products.
- Shopping in Roses.
- How does the reservation system work?
- The El Bulli team.
- Creative methods I.
- Shopping in Barcelona.
- A history of El Bulli.
- Creative methods II.
- The menu at El Bulli.
- A guest’s path through the restaurant.
- What happens between a restaurant and its guests?
- The electronic wine list.
- The kitchens at El Bulli.
- Cooking and art.
- Crestive methods III.
- El Bulli in numbers.

About the author:
Ferran Adrià joined the staff of El Bulli in 1984 and rapidly progressed to become head chef. Famous for his pioneering culinary techniques, he has been applauded – and imitated – around the world, and has won three Michelin stars for El Bulli, along with many other accolades.
Albert Adrià joined El Bulli in 1985 and quickly developed a passion for pastry. He is creative director of the El Bulli workshop, as well as being responsible for the sweet world.
Juli Soler worked in the dining rooms of many restaurants in Spain before joining El Bulli as restaurant manager in 1981. As well as hiring Ferran Adrià, he brought the front of house service to a standard never before seen in Spain. He is also a great authority on wine.
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