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The Family Meal
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
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
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
"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.
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.
A Day at elBulli
For the first time, A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows unprecedented access to one of the world's most famous, sought-after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted 'Best Restaurant in the World' by a panel of 500 industry professionals, elBulli has been at the very forefront of the restaurant scene since Ferran Adria became sole head chef in 1987. Aimed at food enthusiasts as well as industry professionals, the book documents all the activities and processes that make up just one day of service with stunning colour photography of the kitchens, staff, creative workshop, dishes, the res...
The Origins of Cooking (Signed Edition)
A compelling reflection on the origins of cooking by Ferran Adrià, the most creative and influential chef of the 21st century.
El Bulli 1994-1997
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.
Ferran
The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef 's rise from resort- hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." With a new afterword for the paperback edition, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has forever altered our understanding and appreciation of food and cooking.
Unelaborated Products
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.
