Über dieses Produkt

Product Identifiers

PublisherPhaidon Press, Incorporated

ISBN-100714865486

ISBN-139780714865485

eBay Product ID (ePID)172781496

Product Key Features

Book TitleElbulli 2005-2011

Number of Pages2720 Pages

LanguageEnglish

Publication Year2014

TopicRegional & Ethnic / Spanish, Individual Chefs & Restaurants

IllustratorYes

GenreCooking

AuthorJuli Soler, Ferran Adrià, Albert Adrià

FormatHardcover

Dimensions

Item Height10.2 in

Item Weight752.6 Oz

Item Length14.5 in

Item Width14 in

Additional Product Features

Intended AudienceTrade

Dewey Edition23

ReviewsFerran Adriá's elBulli changed the food world. Then it closed. But Adriá has found a way to bring back epic dishes.-- Food & Wine, "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 raisonn_ 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 Adri_. 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. Adri_?s case, it is merely a slice." -The Economist "It's a rare master magician who will willingly part the curtain." -Forbes Life "Ferran Adri_?s elBulli changed the food world. Then it closed. But Adri_ has found a way to bring back epic dishes." -Food & Wine "An object of desire." -Details "An incredible collection of recipes and techniques from a team that forever changed the way I look at food. Insanely inspiring." -Sean Brock, Executive Chef, Husk, McCrady's and Minero, and author of the bestselling book Heritage, 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, "elBulli 2005 - 2011continues 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 - 2011is 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 "An incredible collection of recipes and techniques from a team that forever changed the way I look at food. Insanely inspiring." --Sean Brock, Neighborhood Dining Group, " 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 "An incredible collection of recipes and techniques from a team that forever changed the way I look at food. Insanely inspiring." -- Sean Brock, Neighborhood Dining Group, The catalogue raisoneé 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., "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 "An incredible collection of recipes and techniques from a team that forever changed the way I look at food. Insanely inspiring." --Sean Brock, Executive Chef, Husk, McCrady's and Minero, and author of the bestselling book Heritage, 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, 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

Dewey Decimal641.5946

SynopsiselBulli 2005-2011 presents for the first time the collection of dishes from the iconic elBulli in Roses, Spain, during its final years as a restaurant. Voted 'Best Restaurant in the World' five times, elBulli was the world's most sought-after restaurant and was legendary for the gastronomic innovations of its head chef, Ferran Adrià. Every year the menu was completely different, and over a hundred brand new dishes were developed by the creative team at the elBulli workshop in Barcelona. The dishes were created over a six-month period using innovative techniques and concepts that pushed the boundaries of high-end restaurant cuisine. A catalogue of the restaurant's remarkable creative evolution during its final years, elBulli 2005-2011 provides detailed recipes and colour photographs for each new dish, as well as analysis of the creative methods and explanations of new techniques., Nathan Myhrvold, co-author of Modernist Cuisine , says of Ferran Adria'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 Adria 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 raisonne 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., elBulli 2005-2011 presents for the first time the collection of dishes from the iconic elBulli in Roses, Spain, during its final years as a restaurant. Voted Best Restaurant in the World five times, elBulli was the world s most sought-after restaurant and was legendary for the gastronomic innovations of its head chef, Ferran Adria.Every year the menu was completely different, and over a hundred brand new dishes were developed by the creative team at the elBulli workshop in Barcelona. The dishes were created over a six-month period using innovative techniques and concepts that pushed the boundaries of high-end restaurant cuisine. A catalogue of the restaurant s remarkable creative evolution during its final years, elBulli 2005-2011 provides detailed recipes and colour photographs for each new dish, as well as analysis of the creative methods and explanations of new techniques.

LC Classification NumberTX723.5.S7

Bild 1 von 8

ElBulli 2005 - 2011 by Juli Soler, Ferran Adrià and Albert Adrià (2014, Hardcover)

Über dieses Produkt

Product Identifiers

Product Key Features

Dimensions

Additional Product Features