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A Day at elBulli Paperback – June 16, 2010
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A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria reveals for the first time the creative process, innovative philosophy and extraordinary techniques of the multi-award-winning restaurant, elBulli, and its legendary head chef, Ferran Adria. Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtain. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8,000 seats. Renowned for his spectacular ever-changing 30-course tasting menu, Adria's pioneering culinary techniques have been applauded - and imitated - by top chefs around the globe for the past decade, and he was named one of Time magazine's 100 most influential people of our time.
If you weren't one of the lucky few to get in this year (2008 reservations were booked a year in advance), you can now experience the restaurant like never before. This generously-illustrated 600-page ''day in the life'' features over 800 photographs, menus, recipes and diagrams, and presents a guided tour through a full working day at elBulli. The book documents the activities of each hour of the day, from dawn at 6.15 am to switching off the lights at 2.00 am.
The book highlights 30 dishes which represent a full elBulli menu, and Adria shows you how he creates the restaurant's innovative cuisines. Sample recipes include Samphire Tempura with Saffron and Oyster Cream, Steamed Brioche with Rose-Scented Mozzarella, and Coulant/Souffle of Granadilla with Cardamom Toffee.
A Look Inside A Day at elBulli
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Amazon Exclusive: A Recipe Excerpt from A Day at elBulli
Marshmallow de piñones (Pine nut marshmallows)
From Publishers Weekly
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Top Customer Reviews
You do get a sample of recipes. Given the price of the other El Bulli books, it might not even be a bad deal if you just want some of Adria's recipes. Still the recipes are mainly included to show the outcome of the creative process.
This book does not really cover the different methods/machines used in molecular gastronomy. If you want to understand the methods used, I would recommend starting with Blumenthal's The Fat Duck Cookbook and reading a few blogs. Two good things with the Blumenthal book is that it has a section on methods/machines. Then you can get Adria's chronological description of his creations over the years, for instance start with El Bulli 2003-2004. I'm sure there will be more practical books geared towards a lay audience in the coming few years. Let's revisit the issue in 2011.
I just found out that this book existed. Firstly, it does not even pretend to be a "cook book". If that's what was expected then one should have bought the actual cook books, (published chronologically), from El Bulli directly. This book is a pictorial love letter. To me, even though I had absolutely nothing to do with the books production, it feels personal.
My own photo album mimics much of what is seen here. It's simply the real deal. A lot is made of Ferran and his restaurant. I understand why but what gets lost in all of the global hype is the simple fact that you are eating dinner at someone's house. It's small. There is no menu. No Pretense, and Ferran is actually there. Also,everybody else is just plain friendly.
It's food, not Worship. Fun...not analysis. Frankly, I've had better food in my life. However, I've never had a "Greater" dining experience. Once I received the reservation, we had to wait a full year. Here it is more than a year after and I still think about the experience all the time. What other Restaurant can give you that?
Ferran could charge 5 times what he does and still be full every night but he doesn't. That says something to me. He is laser focused on his own personal vision and when you go there you are merely a participant along for the ride...and what a crazy ride it is. Anyway, back to the book.
There is no way that this book is relevant to most casual observers. If I hadn't eaten there, i doubt even I would be interested to own it.Read more ›
This is more of a picture book, not a cook book (though there are some recipes in it). The artistry of Ferran Adria is showcased, but more important to me was the organization that goes into the daily routine. I was fascinated by the extensive use of lists, some of which are included in the book.
Molecular gastronomy is not something the home cook will usually be trying (but I'm working on it!). The book inspired me to work in my kitchen, but also gave me some ideas to incorporate into my daily life, organizing my day better. Restauranteurs throughout the world will be reading this, but I would encourage everyone to look at it, and read the text discussing the artistry. Well done, Chef Adria!!!
Most Recent Customer Reviews
Incredible, aspiring, amazing... A monument to the great Adria. Will try some of the recipes as soon as I get the right tools and ingredients. Read morePublished 20 days ago by Dimo Valev
My wife is a big cook and adores this book! Classic recipes and techniques. She says it's a classic and most any foodie at home would benefit from it's wisdom.Published 11 months ago by E. R. Salter
and the recipient was thrilled. He's a big sous-vide and molecular food prep fan. I just liked reading it as a record of how much work is involved in running the #1 restaurant in... Read morePublished on April 8, 2013 by Eva Jehle
Very simple writting and the photos in the book are describing exactly the concept. Recommends to all my cooking friends.Published on January 25, 2013 by Yiannis Mavrokordatos
This is a wonderful book if you know the restaurant's background and influence, however, I would have liked more description of the actual techniques used and pictures.Published on January 14, 2013 by JT
Lots of insight to one of the greatest chefs. Nice pictures and some recipes included. A great book for the chef in your household what wants to take it to the next level.Published on December 11, 2012 by ZimaChick
We just returned from Spain, where there is literally a museum-equivalent devoted to Ferran Adria. The Country clearly loves its star chef. Did we go to the restaurant? No way. Read morePublished on September 22, 2012 by Christopher Alexander
I'm giving this one a lousy rating mostly to balance the rave 5-star reviews, to warn potential buyers that not everyone will find this book so incredibly wonderful. Read morePublished on May 10, 2012 by Dee Manding
I'm giving this one a lousy rating mostly to balance the rave 5-star reviews, to warn potential buyers that not everyone will find this book so incredibly wonderful. Read morePublished on May 4, 2012 by Dee Manding