Ebook Free A Day at elBulli By Ferran Adrià, Albert Adrià, Juli Soler
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A Day at elBulli By Ferran Adrià, Albert Adrià, Juli Soler
Ebook Free A Day at elBulli By Ferran Adrià, Albert Adrià, Juli Soler
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- Sales Rank: #749609 in Books
- Published on: 2010-06-16
- Original language: English
- Number of items: 1
- Dimensions: 11.50" h x 1.50" w x 8.75" l, 4.55 pounds
- Binding: Paperback
- 528 pages
Amazon.com Review
Book Description
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria reveals for the first time the creative process, innovative philosophy and extraordinary techniques of the multi-award-winning restaurant, elBulli, and its legendary head chef, Ferran Adria. Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtain. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8,000 seats. Renowned for his spectacular ever-changing 30-course tasting menu, Adria's pioneering culinary techniques have been applauded - and imitated - by top chefs around the globe for the past decade, and he was named one of Time magazine's 100 most influential people of our time.
If you weren't one of the lucky few to get in this year (2008 reservations were booked a year in advance), you can now experience the restaurant like never before. This generously-illustrated 600-page ''day in the life'' features over 800 photographs, menus, recipes and diagrams, and presents a guided tour through a full working day at elBulli. The book documents the activities of each hour of the day, from dawn at 6.15 am to switching off the lights at 2.00 am.
The book highlights 30 dishes which represent a full elBulli menu, and Adria shows you how he creates the restaurant's innovative cuisines. Sample recipes include Samphire Tempura with Saffron and Oyster Cream, Steamed Brioche with Rose-Scented Mozzarella, and Coulant/Souffle of Granadilla with Cardamom Toffee.
A Look Inside A Day at elBulli
(Click on Images to Enlarge)
08:30 elBulli Restaurant Terrace
14:35 The rest of the kitchen team arrives.
16:45 Making an olive oil cylinder from a special caramel made with olive oil and Isomalt
20:00 Chefs make cocktails: a tray of Margarita frappé with a salt air served in a cube of ice
Cigala con quinoa (Langoustine with quinoa)
23:15 The pace slows down as act three approaches
Amazon Exclusive: A Recipe Excerpt from A Day at elBulli
Marshmallow de piñones (Pine nut marshmallows)
From Publishers Weekly
An enormous undertaking, this monumental tome, complete with more than 1,000 photographs, chronicles one day at revolutionary eatery elBulli in northern Spain, arguably one of today's most influential restaurants. Adria, the culinary genius behind this success, along with restaurant manager Soler and brother and fellow chef Albert give the reader a firsthand look at day-to-day activities and the innovation for which elBulli is known. Lavish photographs are the main attraction in this work; text is sparse and offers only glimpses into activities. While there is an examination of the team's creative methods, most topics are only touched upon briefly, such as creative sessions, testing and utilizing a mental palate. Given the highly technical nature of the dishes served at elBulli, recipes (Pine Nut Marshmallows; Steamed Brioche with Rose-scented Mozzarella) are rare. A glance behind the scenes at a pivotal time and place in culinary evolution, this book will delight serious foodies, and its stunning package guarantees it will grace many a coffee table. (Oct.) --Publishers Weekly
From The New Yorker
In the world of culinary porn, this five-hundred-plus-page tome of photographs from the fabled avant-garde restaurant elBulli, in Spain, is curiously banal. Little of the chef Ferran Adri�s radical genius can be detected in the brochurelike text (�To produce a great wine you need the best grapes�) and the mostly prosaic images (sommeliers at their laptops, for example). But when the food arrives one feels a sense of wonder. Circles of dehydrated mango pur�e, daubed with a purplish black-olive emulsion, conjure miniature Rothkos; puffs of cotton candy, dusted with a freeze-dried passion-fruit powder, hang from spindly branches. Intrepid or technologically well-equipped readers may brave the recipes for such creations as liquorice-infusion-jelly lasagne and ignore the overserious eating instructions.
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