Elbulli 2005-2011

Hardcover | March 3, 2014

byFerran Adrià, Albert Adrià, Juli Soler

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Nathan Myhrvold, co–author of Modernist Cuisine, says of Ferran Adriá’s elBulli 2005 – 2011, "This record of his cuisine, techniques, and creative process is invaluable both as a book to cook from, and as one of the foundations of 21st century food."

The Picasso of culinary arts, Ferran Adriá of the famed restaurant elBulli reached an unrivaled place in the food world between the years 2005 and 2011. During this intensely fertile period, Ferran and his team challenged the way we think about cuisine and altered our understanding of the creative process itself. The seven volumes in this stunning catalogue raisonné comprise the first and only window into elBulli’s final and most exceptional years.

With 2700 pages, 1400 color photographs, 700 recipes, and an elegant acrylic presentation case, elBulli 2005 – 2011 is as much an object of beauty as it is a chronicle of Ferran’s transformation from admired chef to true genius.

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From the Publisher

Nathan Myhrvold, co–author of Modernist Cuisine, says of Ferran Adriá’s elBulli 2005 – 2011, "This record of his cuisine, techniques, and creative process is invaluable both as a book to cook from, and as one of the foundations of 21st century food."The Picasso of culinary arts, Ferran Adriá of the famed restaurant elBulli reached an u...

Format:HardcoverDimensions:14.5 × 14 × 18 inPublished:March 3, 2014Publisher:Phaidon PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0714865486

ISBN - 13:9780714865485

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Editorial Reviews

"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