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Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food Hardcover


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Product Details

  • Hardcover: 320 pages
  • Publisher: Gotham (October 7, 2010)
  • Language: English
  • ISBN-10: 159240572X
  • ISBN-13: 978-1592405725
  • Product Dimensions: 9.2 x 6.4 x 1.2 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 3.1 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #837,628 in Books (See Top 100 in Books)

Editorial Reviews

Review

"An essential biography...about the most creative groundbreaking and important chef of the last decade."
(-Anthony Bourdain)

"A fascinating portrait that everyone who cares about the evolution of food will want to read."
(-Ruth Reichl, author of Tender at the Bone) --This text refers to an out of print or unavailable edition of this title.

About the Author

Colman Andrews was the cofounder and a former editor in chief of Saveur, and is the author of four acclaimed cookbooks, including Catalan Cuisine, which introduced the now-trendy cooking of Catalonia, Ferran Adrià's home region, to American food-lovers. The recipient of numerous honors (including six James Beard Foundation awards), he was most recently the restaurant columnist for Gourmet. He divides his time between New York City and Connecticut.
--This text refers to an out of print or unavailable edition of this title.

More About the Author

Colman Andrews' first cookbook, "Catalan Cuisine", originally published in 1988, was recently named one of the "50 Best Cookbooks of All Time" by the Observer Food Monthly; his most recent one, "The Country Cooking of Ireland", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year, then went on to win the 2011 Best International Cookbook prize from the International Association of Cooking Professionals. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet, serving in that capacity until its untimely demise. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited "Traveling in Style", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and six of his own books on food: "Everything on the Table"; "Flavors of the Riviera"; "Catalan Cuisine" (which introduced the now-trendy cooking of Spain's Catalonia region to America); "The Country Cooking of Ireland"; "Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food" (a biography of Catalan superchef Ferran Adrià, also available in Spanish, French, and Italian translations); and "The Country Cooking of Italy". His next book, "The Taste of America", will be published in the fall of 2013. Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com), and has recently completed writing the first-ever Spanish Culinary curriculum, in partnership with José Andrés, for New York's International Culinary Center. In 2012, Andrews was awarded the Creu de Sant Jordi, the highest civil honor granted by the government of Catalonia, in recognition of his services in popularizing Catalan cuisine around the world.

Customer Reviews

3.1 out of 5 stars
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As for the text, it too is illuminating.
Graeme Withers
There's no denying Adria's accomplishments and genius, but this book is begging for a better author.
ccu resident
All in all a waste of time reading this unfortunately.
Brandon

Most Helpful Customer Reviews

14 of 16 people found the following review helpful By Charles E Robinson on December 9, 2010
Format: Hardcover Verified Purchase
I have been intensely interested in avant garde cuisine since I first discovered it around 2004. Ferran's name came up because he was an early pioneer and shared recipes, techniques, and technical information freely. I wanted to know more about Ferran's thought process and how he came up with his ideas. This book seemed to promise that.

It doesn't. In fact, I'm left scratching my head and wondering what just happened. To start with, the layout of the book is bizarre. The chapters had no relation to each other and there was no flow from one to the next. It jumps all over the place, from modern day back to Ferran's childhood, to El Bulli's backstory, to a lengthy interview with one of Ferran's most belligerent opponents. Many times it was a challenge trying to figure out what on Earth is going on.

I did eventually glean some useful information, mostly to do with what Ferran will be doing with elBulli after the restaurant closes in July 2011. And it was interesting learning the backstory to El Bulli and finding out more about how Ferran rose to his position. It is not, though, much of a biography of Ferran himself.
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16 of 22 people found the following review helpful By Gerry Dawes on October 14, 2010
Format: Hardcover
Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food

Excerpted from my article on Ferran Adrià in the October issue of Food Arts magazine.

"Colman Andrews first began thinking about writing a book about Ferran Adrià at the historic Culinary Institute at Greystone's "Spain and the World Table," conference in November, 2006. At that conference there was a particular poignant moment that was the climax of what Andrew's calls "a hugely ambitious, highly successful . . . program," when The French Laundry's Thomas Keller introduced Ferran Adríà to tumultuous applause. Coming after the 2003 The New York Times Sunday Magazine article, Arthur Lubow article that posed the question, "Is Spain the New France?", the French-trained, Francophile Keller's introduction was something very much like the passing of the torch to Spain and to Adrià, who for nearly a decade now has been called "the world's greatest chef" and his restaurant, elbulli, "the world's greatest restaurant." That moment at the CIA-Greystone well may have been the greatest event in Spain's long culinary history.

Andrews-with the help of elBulli (the official name of the restaurant) alumni, Ferran Adrià confidant and chef-restaurateur José Andrés "kept after" Ferran for nearly a year. At one point, Andrés told Andrews, "If he thinks this is my idea or your idea, he will maybe not be so eager to say yes. He has to think it is his idea." They both persisted until Ferran told Andrews, "the next time you are Barcelona, we'll talk.
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1 of 1 people found the following review helpful By David on May 9, 2012
Format: Paperback
This book tells the story of Ferran's life, and the restaurant that was part of it. It doesn't talk about the food, much, except in passing. It talks about Catalan character, Spanish character, and on the whole is a nice biography of Ferran Adria. That is pretty much what the title promised, and it delivers. Yes, I'd have liked more on his food philosophy, though there is a lot of that here. I've read many biographies that were less organized and detailed than this one.
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By Stephen on November 9, 2012
Format: Paperback Verified Purchase
Ferran Adria is a genius and has shown the most innovation since Escoffier in the world of food. There may never be another chef to change the gastronomic world in the pretenses that Ferran has shown. It was great to learn about his adolescent party period, military time, and what he did outside of the restaurant. Truly inspirational.
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