For the serious chef!*
Featuring his unique and unparalleled cuisine from 1994-1997 in another volume from legendary elBulli chef Ferran Adria, whose culinary genius has wowed critics, patrons and fellow chefs with his startling contrasts of tastes and textures.
With the elBulli series of cookbooks, Adria and his collaborators have created a completely unique guide hat raises cooking to an art form never before captured. elBulli 1994-1997, the third volume to be published by Ecco, presents recipes and an analysis of the philosophy behind their creation, development, and culinary technique. Visually stunning, it is another must-have for foodies of the highest category and is as awe-inspiring as the meals served at its namesake.
Ferran Adria is widely considered to be the most innovative chef in the world today. elBulli, 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 of 25 or more courses. For six months out of the year, Adria’s staff, including trained chefs and university scientists, conducts about 5,000 experiments to create his conceptual dishes. The restaurant is open for dinner the rest of the year, though of the hundreds of thousands who try to get a reservation, only about 8,000 are successful. Guests marvel at the dishes, which engage all the senses: caramel-covered quail’s egg served on a silver spoon, edible fish skeleton wrapped in cotton candy, olive oil soup, where one first inhales orange blossoms seeping out of a balloon. His dishes are always provocative and extraordinary.
Ferran Adria was born in Barcelona. While his parents were not connected to the culinary world, in his home there was always a marked interest in everything related to food. In 1980, Adria left school and found a job as a dishwasher and was introduced to classic cooking. He held positions at various Barcelona restaurants until landing at the prestigious Finisterre, where he worked until he began his military service in the navy in Cartagena. There he was part of the captain general’s kitchen staff and was, for the first time, fully in charge of a kitchen. In 1983, he interned at elBulli and shortly thereafter was offered the position of “chef de partie.” From that moment onward, his life has been unequivocally linked to elBulli. The restaurant has earned unanimous recognition as an important linchpin in the gastronomic world, and Ferran Adria is considered to be one of the world’s great chefs. He lives in Spain.
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*There is a $20 re-stocking fee for the return of this book.