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
(Click on Images to Enlarge)
08:30 elBulli Restaurant Terrace
14:35 The rest of the kitchen team arrives.
16:45 Making an olive oil cylinder from a special caramel made with olive oil and Isomalt
20:00 Chefs make cocktails: a tray of Margarita frappé with a salt air served in a cube of ice
Cigala con quinoa (Langoustine with quinoa)
23:15 The pace slows down as act three approaches
Amazon Exclusive: A Recipe Excerpt from A Day at elBulli
Marshmallow de piñones (Pine nut marshmallows)
It may not be the high end photography of some other food books, but this book is about el Bulli and it does a great job at giving you a glimpse into this legendary restaurant. Read morePublished 7 months ago by Art
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 20 months ago by Eva Jehle
Very simple writting and the photos in the book are describing exactly the concept. Recommends to all my cooking friends.Published 23 months ago 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 23 months ago 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
The book will gets your creativity buzzing. Should be shelved in Art&Design section. Amazingly artistic and beautifully put together. Not for conservative chefs.Published on March 22, 2012 by Antony charnvises