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elBulli 2005-2011 Hardcover – March 3, 2014


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Product Details

  • Hardcover: 2720 pages
  • Publisher: Phaidon Press; Slp edition (March 3, 2014)
  • Language: English
  • ISBN-10: 0714865486
  • ISBN-13: 978-0714865485
  • Product Dimensions: 18 x 14.5 x 14.5 inches
  • Shipping Weight: 47.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #140,971 in Books (See Top 100 in Books)

Editorial Reviews

Review

"elBulli 2005 – 2011 continues Ferran’s impressive, contemporary legacy. These volumes are not about who you are or what you cook – this is about understanding a new theory of cooking and cuisine. No one has ever come close to accomplishing what he has done for this industry. A must for any passionate cook."—Daniel Bouloud, Chef and Owner, The Dinex Group

elBulli 2005 – 2011 is an inspiration to cooks to continually question the status quo.—David Chang, Chef and Founder, Momofuku

"The catalogue raisonné digs into some of elBulli’s most influential years, charting its groundbreaking techniques and presentations. Cerebral stuff, for sure, but we’d expect no less from a man who once dreamed about making hot ice cream."—Bon Appetit

"One of the most hotly anticipated cookbooks of 2014."—Good Morning America

"One hundred years from now, cooking will not be understood without the presence of Ferran Adriá. This astonishing collection of ideas, flavors, and design is a window into one of the world’s most creative minds and reveals the legacy that Ferran and the elBulli team leave behind in the worlds of cuisine and art."—Jose Andres, Chef and Restaurateur, Think Food Group

"Monumental. . . For many chefs, an 18–kilogram recipe compendium would document a life’s work. In Mr. Adriá’s case, it is merely a slice."—The Economist

"It’s a rare master magician who will willingly part the curtain."—Forbes Life

"Ferran Adriá’s elBulli changed the food world. Then it closed. But Adriá has found a way to bring back epic dishes."—Food & Wine

"An object of desire."—Details

About the Author

Ferran Adria (b.1962) is recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years. Albert Adria (b.1969) joined elBulli in 1985 and quickly developed a passion for pastry. He was creative director of the elBulli workshop, as well as being responsible for 'the sweet world'. Since the closure of elBulli in 2011, Albert has gone on to open two new venues in Barcelona (Tickets, a tapas bar and restaurant, and 41 , a cocktail bar), both to great acclaim. Juli Soler (b.1949) joined elBulli as restaurant manager in 1981. As well as hiring Ferran Adria, he brought the front-of-house service to a standard never seen before in Spain.

Customer Reviews

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Most Helpful Customer Reviews

7 of 9 people found the following review helpful By Fdogger on March 3, 2014
This is an amazing review off all of the dishes offered at el Bulli over the 6 years at which they were at their creative peak. Despite the complexity of the dishes many of the recipes are quite easy to follow and are more than doable in a home kitchen. The final volume in the set reviews the creative methods and different approaches that el Bulli took over the years and is an unrivaled look into the thinking and techniques of a creative force at the top of their game. With a little bit of reflection many of the teachings in these books can be applied to almost any business or craft.
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2 of 2 people found the following review helpful By C. Heartwell on June 21, 2014
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A bit expensive but they are certainly unique. Lots of great photos and plenty of material to spur creative ideas and broaden your horizons - certainly worth having if you ever venture into new cuisines or molecular gastronomy - just to see how far it can go (and also to see that there is very little that has not been tried). Less approachable for the average cook/chef than the reviews would have you believe - most of the ingredients are not easy to get (and I live in a very metropolitan area where you can find pretty much anything of any kind of thing). But I love looking through them just to take my brain on an alternate path and generate ideas (not all food related). It's pretty amazing stuff.
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0 of 1 people found the following review helpful By Martin Ko on July 16, 2014
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Perfect
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