El Bulli 1998-2002 [Import] [Hardcover]

Ferran Adrią (Author), Juli Soler (Author), Albert Adrią (Author)

Book Description

Publication Date: 2003

El Bulli 1998-2002 is resplendant with high-quality, full-color photographs throughout. All of the dishes have been photographed especially for the book. The cd-rom contains everything that is in the book. This cloth bound book is presented with the cd-rom in a highly durable slipcase. The set is a "must have" for the culinary collector! All chefs and upscale restaurants should make this a part of their resource library. Now this exceptional, professional book and cd-rom are available and contain the creations of El Bulli from 1998 until 2002, five years of splendid culinary invention.

Product Details

• Hardcover: 496 pages
• Publisher: El Bulli (2003)
• Language: English
• ISBN-10: 8493310034
• ISBN-13: 978-8493310035
• Product Dimensions: 13.2 x 10 x 2.4 inches
• Shipping Weight: 9.6 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #2,253,420 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

51 of 55 people found the following review helpful:

5.0 out of 5 stars The Future of Food, April 22, 2004

By 

Ron (Plano, Texas) - See all my reviews

This review is from: El Bulli 1998-2002 (Hardcover)

I thought I knew who the good and great chefs of the world were. I read an article about Ferran Adria in February and I thought to myself, "How did I miss this guy?"

The food is beautiful, unusual, curious, unique, and definately showing what food can be. I'm an aspiring chef, and I've never been more impressed with a book in all my life. I have 75 cookbooks, this is the one I would keep if I had to have only one. Forget Escoffier, forget Larousse, this is the direction I want to see food go. Foams, hot jellies, using gellied consumme as pasta dough, hot maynoaise, candied olive oil... the list goes on.

The recipies are not meant to be for the home cook, but anyone interested in new techniques, this book explains it all. Most of the food isn't very appealing for the Western pallate. This book, for me at least, is a wealth of information about cooking rather than recipie replication. He's very detailed in his explainations, and the book is organized very, very, very well.

Ferran Adria is more interested in making new things with foodstuffs than making a million dollars. I think Adria is the most creative and interesting chef working today, he's constantly creating new ways to eat food. Looking through this book is like having a glimpse into the future when it comes to cooking. Joel Robuchon says he's the best chef in the world. Paul Bocuse says he's the most exciting chef today. Those are some powerful words coming from some of the best chefs to have ever worn a toque. What's even more impressive is that they still say he's the best after he's claimed that the French are all washed up and don't know how to cook anymore.

Get this book, it's the start of something big.

5.0 out of 5 stars El Bulli, September 2, 2011

By 

bm5bullit - See all my reviews

Amazon Verified Purchase

This review is from: El Bulli: 1998-2002 (Hardcover)

If cooking, dining, eating, food as an art form, etc., is part of you life, then this publication has no current equal. It is the expression of food as an art form at its highest level. My next goal would be to go to Spain and experience this myself. It is obvious; the tremendous amount of work and dedication this was to put together.

12 of 19 people found the following review helpful:

5.0 out of 5 stars Adria is a Genius!!!, October 18, 2005

By 

Gst*r (New Zealand) - See all my reviews

This review is from: El Bulli: 1998-2002 (Hardcover)

¿Que pasa chavales?
Lets face it, Ferran Adria is one of the original Molecular Gatronome's and takes his place with the other Great Chef's who are part of this culinary revolution such as Heston Blumenthal, of The Fat Duck.If these Chef's and their restaurants are rated among the best in the world today by Michelin,among others, who are we to criticise.El Bulli:98 - 02 is a delight to read and an inspiration from cover to cover.Sure, its a tangent from the likes of traditional artistic masters such as Thomas Keller, but its still very much an art.
Executive chef?Ha!