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Also by Ferran Adria:

Modern Gastronomy, June 2009
Hardcover
A Day at elBulli, October 2008
Hardcover

Also by Juli Soler:

A Day at elBulli, October 2008
Hardcover

Also by Albert Adria:

A Day at elBulli, October 2008
Hardcover

A DAY AT ELBULLI
By: Ferran Adria, Juli Soler, Albert Adria

Phaidon Press
October 2008
On Sale: October 1, 2008
600 pages
ISBN: 0714848832
EAN: 9780714848839
Hardcover
Add to Wish List

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.

Media Buzz

Weekend Edition Sunday - October 26, 2008