A Day at elBulli


Exclusive look behind the scenes at the world's best restaurant.


Ferran Adrià, Juli Soler, Albert Adrià


Editions:

Price: USD$39.95

This edition is temporarily out of stock

A Day at elBulli: an insight into the ideas, methods and creativity of Ferran Adrià is an exclusive look behind the scenes at elBulli, voted 'Best Restaurant in the World' for the last three years, and into the mind of Ferran Adrià, the most creative chef working today.

With two million requests for reservations every year, it is notoriously difficult to get a table there. Now, for the first time, A Day at elBulli opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and innovative inserts explaining the creative methods and food philosophy, the reservations policy, the history of elBulli and the life of Ferran Adrià.

Aimed at all food enthusiasts as well as industry professionals, the book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients, Ferran's arrival at the workshop, his morning creative experimentation session, the arrival of the rest of the brigade at 2.30 pm to begin the mise-en-place for the evening, the daily tasks of the front of house team, and the arrival of the first guests for dinner from 7.45 pm until the last guests' departure by 2.00 am.

With its innovative structure and striking design, A Day at elBulli provides a fascinating insight into the rare and magical experience of eating at elBulli.

SPECIFICATIONS:

Format: Paperback
Size: 290 x 214 mm (11 3/8 x 8 3/8 in)
Pages: 632 pp
Illustrations: 1100 illustrations
ISBN: 9780714856742

Ferran Adrià 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, and make elBulli what it is today.

Albert Adrià shares the same passion for food and creativity as his older brother Ferran. He specializes in the world of pastry and is creative director of the elBulli workshop, where the pioneering culinary techniques that inform the spectacular thirty-course menu are developed.

Juli Soler joined elBulli as restaurant manager in 1981. He quickly brought the front of house service to a standard never seen before in Spain, and it is characterized by his warmth, generosity and professionalism.

"Gastronomically, aesthetically and emotionally honest."—The Sunday Times

"There is only one el Bulli."—The Financial Times

"My meal there was quite simply the best of my life – the most intriguing, the most entertaining, the most delicious."—Observer Food Monthly

"The most influential restaurant in the world."—The New York Times

"The most acclaimed and influential [restaurant] of our time."—Time

"Extraordinary, theatrical and often downright bonkers food."—The Times

"This is just very, very good cooking: intense, and obtusely original...[elBulli] is a masterclass in the metaphysics of how, what and why we eat, while still being dinner."—A A Gill, The Sunday Times

"El Bulli is a once in a lifetime event."—Observer Food Monthly blog

"A glance behind the scenes at a pivotal time and place in culinary evolution, this book will delight serious foodies."—Publishers Weekly

"Gastronomically, aesthetically and emotionally honest."—The Sunday Times

"There is only one el Bulli."—The Financial Times

YOU MAY ALSO LIKE
Coco
Noma
India Cookbook
The Book of Tapas

ABOUT PHAIDON

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
Read more