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Phaidon Press
October 2008
On Sale: October 1, 2008
600 pages
ISBN: 0714848832
EAN: 9780714848839
Hardcover
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Cookbooks
''Ferran stands head and shoulders above any other chef
cooking in the world today...truly in a class of his
own.'' -- Gordon Ramsay ''Ferran Adria is one of the most generous creative
geniuses the world has ever known...this book offers a
glimpse into the mind of this amazing man who has
revolutionized how we cook today and tomorrow.'' -- Jose
Andres 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 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. In April 2008, elBulli won the #1 Best Restaurant in the
World, for the third year in a row at the S. Pellegrino
World's 50 Best Restaurant Awards.
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