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Decoding Ferran Adria: Hosted by Anthony Bourdain Multimedia DVD – March 28, 2006


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Multimedia DVD, March 28, 2006
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Decoding Ferran Adria: Hosted by Anthony Bourdain + El Bulli: Cooking in Progress + Jiro Dreams of Sushi
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Product Details

  • DVD-ROM
  • Publisher: Ecco; DVD edition (March 28, 2006)
  • Language: English
  • ISBN-10: 0061157074
  • ISBN-13: 978-0061157073
  • Product Dimensions: 5.5 x 7.5 inches
  • Shipping Weight: 1.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #850,640 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Anthony Bourdain is the author of the novels Bone in the Throat and Gone Bamboo, in addition to the mega-bestseller Kitchen Confidential and A Cook's Tour. He is the host of the popular television show No Reservations.

Customer Reviews

4.1 out of 5 stars
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Most Helpful Customer Reviews

41 of 42 people found the following review helpful By Irulian Monson Dabbs on May 25, 2006
This DVD is an amazing glimpse of the famous Chef Ferran Adria of Spain. Bourdain was the perfect choice for this doco on such a unique chef whose philosophy of blending science with gourmet cooking is so breathtakingly fresh. Bourdain goes through a complete meal with Adria, narrating his emotions and experiences, while showing the crazy creations of new-age food. From Apple Caviar to Cotton Candy style fish corpses served on dried skin, pasta-less ravioli, to carrot foam, the dishes alone make this DVD worth getting! A must have for any foodie!
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11 of 12 people found the following review helpful By Morgan McConnell on March 13, 2007
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This DVD helped to satisfy my curiosity about the "best restaurant in the world", at least according to a recent survey. If you are interested in

molecular gastronomy, Chef Adria is the Mr. Wizard of food science, and

he and his crew seem to love their work in the state-of-the-art laboratory where they spend half of each year experimenting with new concepts. Anthony Bourdain is the perfect host to take us through the three-hour dinner that shows off the results of their research. The beginning is a little slow, but

there is nothing quite like this restaurant, and this was a great way to

see what all the fuss is about.
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9 of 11 people found the following review helpful By Earl Brumfield on November 15, 2008
I am a fan of Bourdain's. I own some of his books and have purchased NO RESERVATIONS from itunes. This DVD is a 46 minute TV episode. Having to pay almost thirty dollars for this DVD is just wrong.
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11 of 14 people found the following review helpful By D. N. Klopfenstein on January 27, 2007
Anthony Bourdain is engaging as always as he looks into the goings-on at el bulli, the restaurant-cum-laboratory where Ferran Adria, the chef-cum-mad-scientist concocts the bizarre creations that the food world is swooning over. You'll learn a little bit about the processes and productions of "molecular gastronomy," but the coverage is not in depth. Still, a good introduction to the chef and the food, and definitely worth watching if you're curious about this curious cuisine.
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3 of 3 people found the following review helpful By Robert I. Hedges HALL OF FAMETOP 500 REVIEWER on February 25, 2010
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Ferrán Adrià is one of the most amazing and avant-garde chefs in the world. "El Bulli," near Barcelona, yet off the beaten path, is consistently ranked as the best restaurant in the world; it can take two years to get a reservation, and is closed six months of the year for Adrià to do research into new and exotic dishes.

Although some critics and fellow chefs deride Adrià as the pretentious mad scientist of the food world, this documentary shows why he is so praised by more open-minded critics. This special is hosted by Anthony Bourdain, who previously was skeptical of Adrià, and downright hostile to the role of the laboratory in the science of food. The DVD shows Bourdain's coming to terms with Adrià's radical culinary concepts, and his ultimate embracing of them. From carrot foam to liquid nitrogen, Adrià is definitely a futuristic surreal kitchen firebrand, and Bourdain is the perfect guy to get him to talk about his science and art.

Although the DVD is expensive, it's worth it for a glimpse into one of the most amazing minds ever to step into a kitchen: I highly recommend it.
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1 of 1 people found the following review helpful By A. Hsu on March 22, 2009
The video is presented Anythony Bourdain; someone who knows traditional french cooking, and hates frills, fluff, and unpalatable food as he once referred Ferran Adria negatively as the "foam dude" in his book Kitchen Confidential. His views and perceptions are changed as he observes and decodes Ferran's thought processes, experimentation, and menu developement. Great buy for a foodie in the family or friend. A little expensive for what it is, but fun to watch.
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1 of 1 people found the following review helpful By Amaranth on November 28, 2008
"Decoding Ferran Adria" is Tony Bourdain's fascinating journey into the inner world of renowned Ferran Adria. El Bulli is a pilgrimage destination for hardcore gourmands. Open only six months of the year, and taking reservations only in October, it is accessible to few, a Holy Grail&Santiago de Compostela for foodies. It is among the cliffs of the Costa Brava, where Marcel Duchamp, Salvador Dali and Pablo Picasso once lived. It was the birthplace of Dada,surrealism,and cubism. Now Ferran Adria blends science and art with food.

Tony Bourdain attempts to decode Ferran Adria's cooking by sitting through a legendary multi-course meal. It's a visual rarity. Adria seldom allows the media into his sacrosanct restaurant. Bourdain enjoys a cherry dipped in ham fat, mango caviar, carrot "foam",a fish's skeleton that has become cotton candy,a snowball filled with fruit, the essence of pea ravioli, and even the scent of a rosemary sprig. There's ritual, science, and Adria's ever-present irony.

On his Cook's Tour, Bourdain often enjoys street food. This time, he is in a rarefied realm. "Decoding" is otherworldly. Bon appetit!
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when I purchased i was hoping to learn how and why ferran when the direction he did with food. I still learned some things but regardless the information recieved was not worth een 20$
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