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Ferran Adrià Collection


Celebrate the work of renowned chef, Ferran Adrià and his award-winning restaurant elBulli, voted five times winner of The World's 50 Best Restaurants awards.


Editions:

Price: USD$755.00 USD$528.00

This collection includes:

elBulli 2005-2011 is made up of seven volumes, one for each season that the restaurant was open between 2005 and 2011. Each volume starts with a catalogue of photographs of every dish that was served at the restaurant during that year and finishes with detailed recipes explaining how to make every component. There are also notes on hard-to-find ingredients, new techniques, finishing and presentation. The recipes are divided by course, following the unique structure of the elBulli menu: cocktails, snacks, tapas, pre desserts, desserts and morphings.

The final volume, Evolutionary Analysis, focuses on the creative evolution of the restaurant, key discoveries, produce and analysis of the influences and creative methods that were prominent during each season. Chapters will cover new products, techniques and technologies on a year-to-year basis, looking in depth at how all of the processes combined to continually drive the cuisine at elBulli forward.

Beautifully presented in an elegant Perspex slipcase, these comprehensive volumes allow unprecedented access to the genius of Ferran Adrià and the creativity that made elBulli legendary. An essential addition to the shelves of anyone interested in modern gastronomy, this is the last chance to uncover the secrets of the world's most-innovative kitchen, now closed forever.

A Day at elBulli: 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.

The Family Meal: While Ferran Adrià is better known for his innovative and ground breaking gastronomic creations, this book reveals, for the first time, his secrets for creating delicious, seasonal, and simple home cooked meals.

The Family Meal's mouth-watering recipes are inspired by the dishes eaten by the staff of Ferran’s restaurant, the legendary elBulli, four-time recipient of the World’s Best Restaurant Award. Every day at 6pm, Ferran’s team stops what they are doing to sit down to eat a three-course dinner together - this is known as the ‘family meal’.

The Art of the Restaurateur: Behind every good chef is a good restaurateur. Juli Soler, along with nineteeen other restaurateurs, discusses some of the highs and lows of running a world renowned establishment like elBulli.

Each story is fascinating, entertaining, and has something to tell about the creation of a successful restaurant, from finding the right location to deciding what kind of food to serve. Engaging, erudite and packed with insights, it's a must-read for anyone interested in food, and for anyone who's ever dreamed of opening a restaurant.



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ISBN: COLLECT100007C

Ferran Adrià joined the staff of elBulli in 1984 and rapidly progressed to become head chef. Famous for his pioneering culinary techniques, he has been applauded - and imitated - around the world, and won three Michelin stars for elBulli, along with many other accolades. Since elBulli's closure in 2011, Ferran has been lecturing around the world and developing the elBullifoundation, a culinary academy and think tank, on the site of the former restaurant. The foundation is due to open in 2015.

Juli Soler worked in the dining rooms of many restaurants in Spain before joining elBulli as restaurant manager in 1981. As well as hiring Ferran Adrià, he brought the front of house service to a standard never before seen in Spain. He is also a great authority on wine.

Albert Adrià 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.

"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

"An incredible collection of recipes and techniques from a team that forever changed the way I look at food. Insanely inspiring." —Sean Brock, Neighborhood Dining Group

"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

 
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