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Cómo funciona El Bulli

Las ideas, los métodos y la creatividad de Ferran Adrià
Cómo funciona El Bulli
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49,95 €  47,46 €
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Author: Ferran Adrià, Juli Soler, Albert Adrià
Availability: 4 días
Language: Español
Format: Tapa dura, 528 pp, 22x30 cm
Publisher: Phaidon, 2010, 9780714857589
Features: Fotografías a color
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.

- Lo que usted se pregunta acerca de El Bulli.
- Infancia y juventud de Ferran Adrià.
- ”Creatividad es no copiar”.
- Fases de la concepción de un plato.
- El conocimiento es esencial para juzgar los productos.
- Compras en Roses.
- Cómo funciona el sistema de reservas.
- El equipo de El Bulli.
- Métodos creativos.
- Compras en Barcelona.
- Historia de El Bulli.
- Métodos creativos II.
- El menú de El Bulli.
- Itinerario del comensal por el restaurante.
- ¿Qué hay entre un restaurante y sus comensales?
- Carta de vinos electrónica.
- Las cocinas de El Bulli.
- La cocina y el arte.
- Métodos creativos III.
- El Bulli en cifras.

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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