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

by Anthony Bourdain (Author)
4.6 4.6 out of 5 stars 37 ratings
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New York City chef/author Anthony Bourdain is invited to film the research laboratory of Ferran Adria, the most controversial and imitated chef in the world—chef/owner of El Bulli, voted "World's Best" by Restaurant Magazine and the most visited by chefs on sabbatical. The lab, an ultra modern, Dr. No-like facility with sliding walls, backlit ingredients, latest equipment and a full staff of devotees is tucked away inside a vast, renaissance-era palace in the old section of Barcelona, Spain. Adria and his chefs close the El Bulli restaurant for six months out of ever year to work on new concepts. Bourdain tracks Ferran's process from lab to a once-in-a-lifetime meal at El Bulli restaurant, enjoying a high-concept, surrealist, haute cuisine meal of unparalleled creativity and striking visual appearance.

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  1. Language
    English
  2. Publisher
    Ecco
  3. Publication date
    March 28, 2006
  4. Dimensions
    0.5 x 5.5 x 7.5 inches
  5. ISBN-10
    0061157074
  6. ISBN-13
    978-0061157073
  7. See all details
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Customer reviews

4.6 out of 5 stars
37 global ratings

Top reviews from the United States

Robert I. Hedges
5.0 out of 5 stars Molecular Gastronomy: A Primer
Reviewed in the United States on February 26, 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.
4 people found this helpful
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Bernard F. Pilon
5.0 out of 5 stars proceed with caution
Reviewed in the United States on March 11, 2009
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o.k. so i admit it, i liked kitchen confidential, although it did not go far enough, but have never been a big fan of Bourdain the man. his perpetual flogging of his own misunderstod artist,bohemian image is no less than self indulgence over served, but he does speak his mind and in this video he finally manages to bridge the gap between his usual oral condensension and the magic he creates on the page. of course it helps that Adria and his work are both engaging to the point of obsession . anyone watching this video and not having an epiphany needs to watch it again and again until they do. it does and will change you forever.
One person found this helpful
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WVUCHEF
5.0 out of 5 stars Eye opening!
Reviewed in the United States on January 1, 2013
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Anthony Bourdain makes no qualms about his ignorance to Ferran's approach to cuisine, and thus classifies him as a kook. It doesn't take long for Ferran to enlighten Bourdain, and for Bourdain to embrace this new ideal, and future of fine dining.
2 people found this helpful
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Amazon Customer
5.0 out of 5 stars Five Stars
Reviewed in the United States on March 26, 2017
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Love this DVD.
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Morgan McConnell
4.0 out of 5 stars Cheaper than a trip to Spain...
Reviewed in the United States on March 14, 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.
11 people found this helpful
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D. Moreno
5.0 out of 5 stars Amazing cook
Reviewed in the United States on January 14, 2007
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This DVD will leave you with your mouth wanting to taste everything Tony Bourdain was tasting! El Bulli - here I come!
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Irulian Monson Dabbs
5.0 out of 5 stars Insightful Look Into Sci-Fi Cooking
Reviewed in the United States 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!
40 people found this helpful
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fCh
5.0 out of 5 stars Eulogy for a chefs' chef
Reviewed in the United States on April 25, 2009
While it's obvious Bourdain is a chef, as time goes on, one can tell he's neither a narrator nor a film-maker. Now, one should keep in perspective that the subject of this rather short film is Ferran Adria, a chef himself, or rather a chefs' chef. So, this is not film as usual, but rather kitchen affair.

Watching this film, I came away with the idea that 1) one's mouth is a sexual organ; 2) ALL sex takes place in the head; 3) Ferran Adria is like Scheherazade; and 4) a dinner at elBulli is the Kama Sutra of the taste buds.

Interesting enough is how Bourdain, of French culinary persuasion, is taken by Adria's rather Japanese approach to taste--individual and discrete tastes as opposed to a mixture, texture, etc.

Areas of improvement:

Bourdain should work with a film maker, do titles instead of voice-over, slow the pace of the presentation, think more at what happens to him.
The viewer should try to read A Day at elBulli, and get a dinner appointment with Adria('s team).
5 people found this helpful
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Top reviews from other countries

Michael Altman
5.0 out of 5 stars Great fun
Reviewed in the United Kingdom on January 13, 2018
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Great fun, even if a little tongue in cheek on occasions
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