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El Bulli 2005-2011 (Español)

El Bulli 2005-2011 (Español)
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525,00 €  498,75 €
Q Price!!

Author: Ferran Adrià, Juli Soler, Albert Adrià
Francesc Guillamet (photographs)
Availability: 1-2 días
Language: Español
Format: Tapa dura, 2720 pp, 24x31,5 cm
Publisher: Phaidon, 2016, 9780714873251
Features: Fotografías a color

Formats and editions:
Spanish edition.
English edition.

Publisher review:
El Bulli 2005-2011 is the catalogue raisonné of El Bulli, which was widely regarded as the world's best restaurant until its closure in 2011. Having held three Michelin stars from 1997 to 2011, and regularly voted Best Restaurant in the World by a panel of 500 industry professionals, El Bulli was at the forefront of the restaurant scene from when Ferran Adrià became sole head chef in 1987. The restaurant only opened for six months every year in order that the rest of the year could be spent developing a completely new menu for each season. Many hours of development work went into the creation of each spectacular dish at the purpose-built El Bulli workshop in Barcelona, and the gastronomic innovations of the creative team have influenced restaurants and chefs around the world.
El Bulli 2005-2011 is made up of seven volumes, one for each season that the restaurant was open between 2005 and 2011. Each volume starts with a catalogue of photographs of every dish that was served at the restaurant during that year and finishes with detailed recipes explaining how to make every component. There are also notes on hard-to-find ingredients, new techniques, finishing and presentation. The recipes are divided by course, following the unique structure of the El Bulli menu: cocktails, snacks, tapas, pre-desserts, desserts and morphings.
The final volume, Análisis evolutivo, focuses on the creative evolution of the restaurant, key discoveries, produce and analysis of the influences and creative methods that were prominent during each season. Chapters will cover new products, techniques and technologies on a year-to-year basis, looking in depth at how all of the processes combined to continually drive the cuisine at El Bulli forward.
Beautifully presented in an elegant perspex slipcase, these comprehensive volumes allow unprecedented access to the genius of Ferran Adrià and the creativity that made El Bulli legendary. An essential addition to the shelves of anyone interested in modern gastronomy, this is the last chance to uncover the secrets of the world's most-innovative kitchen, now closed forever.

Index:
Catálogo 2005
- Cócteles.
- Snacks.
- Tapas/platos.
- Avant postres.
- Postres.
- Morphings.
Catálogo 2006
- Cócteles.
- Snacks.
- Tapas/platos.
- Avant postres.
- Postres.
- Morphings.
Catálogo 2007
- Cócteles.
- Snacks.
- Tapas/platos.
- Avant postres.
- Postres.
- Morphings.
Catálogo 2008
- Cócteles.
- Snacks.
- Tapas/platos.
- Avant postres.
- Postres.
- Morphings.
Catálogo 2009
- Cócteles.
- Snacks.
- Tapas/platos.
- Avant postres.
- Postres.
- Morphings.
Catálgo 2010-2011
- Cócteles.
- Snacks.
- Tapas/platos.
- Avant postres.
- Postres.
- Morphings.
Análisis evolutivo
- Introducción.
- Organización y filosofía.
- Productos.
- Tecnología.
- Elaboraciones.
- Estilos y características.
- Lo último de lo último.

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