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The Family Meal
  • Language: en
  • Pages: 384

The Family Meal

  • Type: Book
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  • Published: 2021-04
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  • Publisher: Unknown

A new edition of the iconic chef's globally bestselling home-cooking book, published on the 10th anniversary of its first release What does Ferran Adrià eat for dinner -- and how did he feed the hard-working staff at his fabled elBulli, the first 'destination restaurant', nestled on the Mediterranean coast north of Barcelona? The Family Mealfeatures a month's worth of three-course menus created for and by Ferran and his team -- meals that nourished and energized them for each evening's service. It's the first -- and only -- book of everyday recipes by the world's most influential chef, now with a brand-new foreword by Ferran himself.

Reinventing Food Ferran Adrià
  • Language: it
  • Pages: 359

Reinventing Food Ferran Adrià

Reinventing Food charts Ferran Adrià’s transition from comparative obscurity to becoming the focus of massive media attention – he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran’s remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics.

Food for Thought, Thought for Food
  • Language: en
  • Pages: 358

Food for Thought, Thought for Food

  • Categories: Art
  • Type: Book
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  • Published: 2009
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  • Publisher: Routledge

Looks at artistic and gastronomic creativity through one of the world's most revolutionary chefs, Ferran Adria. This book compiles the discussions of the artists, chefs, critics, gallerists, and curators who took part in two round tables at elBulli, presenting the voices of 12 potent personalities of the art and gastronomic worlds.

The Sorcerer's Apprentices
  • Language: en
  • Pages: 306

The Sorcerer's Apprentices

"Kitchen Confidential" meets "Heat" in the first behind-the-scenes portrait of the world's best restaurant and the aspiring chefs who toil to make it so exceptional. Elected best restaurant in the world by Restaurant magazine an unprecedented five times, El Bulli is the laboratory of Ferran Adria, the maverick creator of molecular gastronomy. Behind each of the thirty or more courses that make up a meal at El Bulli is a small army of young cooks who do the work of executing Adria's vision in exchange for nothing more than the chance to learn at his hands. Granted unprecedented access to this guild system, Lisa Abend follows the thirty-five stagiaries of the 2009 season as they struggle to master the grueling hours, cutting-edge techniques, and interpersonal tensions that come with working at the most revered restaurant on earth.

A Day at elbulli - Classic Edition
  • Language: en

A Day at elbulli - Classic Edition

Exclusive look behind the scenes at the world's best restaurant.

What Is Cooking (signed Edition)
  • Language: en
  • Pages: 464

What Is Cooking (signed Edition)

  • Type: Book
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  • Published: 2020-05-22
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  • Publisher: Unknown

A compelling reflection on what it is to cook by Ferran Adrià, the most creative and influential chef of the 21st century.

Coffee Sapiens
  • Language: en

Coffee Sapiens

The ultimate guide to the world's most popular hot beverage - from Ferran Adrià's elBullifoundation and Lavazza In this all-encompassing encyclopedia, experts at the elBullifoundation, working alongside the world-leading coffee brand Lavazza, provide the answers to these questions and many more. This comprehensive and fascinating volume is perfectly positioned for culinary professionals, coffee aficionados, and all those who want to explore the world behind this vital element of our everyday lives. Readers will discover the history, consumption practices, production techniques, and myriad varieties of coffee, and gain an understanding of the coffee industry as a whole. This is the perfect companion for those who want to approach the worlds of coffee and gastronomy from a practical and intellectual point of view, either as a culinary professional or a curious coffee enthusiast.

Unelaborated Products
  • Language: en
  • Pages: 520

Unelaborated Products

  • Type: Book
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  • Published: 2021
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  • Publisher: Phaidon

The legendary chef Ferran Adrià's think-tank, the elBullifoundation, applies its rigorous Sapiens methodology to the core products that form the foundation of all cuisine This fascinating and encyclopedic volume, compiled by the globally influential chef, Ferran Adrià's elBullifoundation, is a deep dive into unprocessed and raw culinary ingredients and explores why identifying, classifying, and categorizing food is essential to refining every chef's culinary skills. Drawing on disciplines such as biology, botany, zoology, and chemistry, and guided by the unique 'Sapiens' methodology, which employs a holistic, research-based approach, it is packed with compelling infographics, diagrams, and illustrations that make this fascinating subject easy to comprehend for culinary professionals and enthusiasts. Following in the footsteps of What is Cooking and The Origins of Cooking, this valuable reference will redefine the way we look at what we eat.

The Origins of Cooking (Signed Edition)
  • Language: en
  • Pages: 592

The Origins of Cooking (Signed Edition)

  • Type: Book
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  • Published: 2021-01-14
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  • Publisher: Unknown

A compelling reflection on the origins of cooking by Ferran Adrià, the most creative and influential chef of the 21st century.

A Wealth of Insight
  • Language: en
  • Pages: 226

A Wealth of Insight

A Wealth of Insight: The World's Best Chefs on Creativity, Leadership and Perfection profiles nearly 45 of the world's best chefs who have collectively amassed nearly 100 Michelin stars, and who regularly appear atop the World's 50 Best Restaurants, La Liste, James Beard and other international rankings and awards. Foreword by Chef Ferran Adrià