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El Bulli: 1998-2002

av Ferran Adrià

Serier: El Bulli (1998-2002)

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Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line. In El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake.… (mer)
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El Bulli is the name of Ferran Adria's signiture restaurant in the Catalan Area of Spain. The first version of this book of recipes was released in the Catalan language - this is the English edition that came out a year later.
The recipes are not for the faint of heart - liquid Nitrogen plays an important part in some, as do foaming and freeze-drying. The "advances" made by American chefs for the past ten years in the science of cooking have come from this source. There are even recipes that involve varying the temperature of a soup from the top to the bottom of the glass... This is an exciting book for a true foodie, but it is unlikely anyone else will understand why you spent over 200 dollars for it.
  AtrixWolfe | Jan 10, 2008 |
Inspirational but inaccessible. ( )
  jontseng | Jan 2, 2007 |
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El Bulli (1998-2002)
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Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line. In El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake.

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