El Bulli: 1998-2002 (Hardcover)

by Ferran Adria (Author), Juli Soler (Author), Albert Adria (Author)

Editorial Reviews

Product Description
Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line.

In El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake.

Product Details

• Hardcover: 496 pages
• Publisher: Ecco (August 16, 2005)
• Language: English
• ISBN-10: 0060817577
• ISBN-13: 978-0060817572
• Product Dimensions: 14.3 x 10.5 x 2.8 inches
• Shipping Weight: 10.2 pounds
• Average Customer Review: 4.7 out of 5 stars See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #583,505 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

12 of 18 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

¿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!

1 of 2 people found the following review helpful:

4.0 out of 5 stars El Bulli- I have changed my mind, September 18, 2005

By	David L. Leicht "CHEF-DL" (USA) - See all my reviews (REAL NAME)

I would like to thank the constructive comments offered to my first review. They sparked my desire to learn more about Chef Ferran. I have changed my view and I do recognize the genius this chef posseses. I would just try to remind all that we are entitled to an opinion and the need to get nasty with your responses does take away from the opportunity to share what you have learned and felt about this chef. It is possible to try to share constructive ideas here and not bash someone for a different opinion.
Thanks,
Chef DL

24 of 38 people found the following review helpful:

5.0 out of 5 stars CHEF DL - Afraid 'cause he can't catch up, September 30, 2005

By	Slim (NEW YORK CITY) - See all my reviews

I agree with DL that the book has been presented with care and a lot of thought. However, his criticism about Chef Adria's approach to food is absolutely ignorant. There actually 2 restautants in the U.S that do serve food almost like Chef Adria's. They are Alinea (feat. chef Grant Achatz) and Minibar (feat. chef Jose Andres, formerly of El Bulli). These fine establishments are on the cutting edge of avant-garde cuisine. This is a book for the future chefs, like myself, who will take cuisine to a whole new level. Being avant-garde while respecting the old. Since this book is a little too advance for chef D-L.. I suggest buying El-bulli 1994-1997, or if that's still too innovative for him, maybe El-bulli 1983-1993, where Chef Adria was doing dishes that Chef D-L is doing now. On second thought, these books are written in Spanish, so that might be hard for him too... And by the way... since when does a chef in America get CERTIFIED to be an executive chef? Please disregard the CHEF D-L's review... This book will provoke thought and creativity in any chef and foodie....