Day at elBulli, A
9 580 Ft
8 622 FtElfogyott
Day at elBulli, A
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.
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.
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