elBulli 2005–2011

elBulli 2005–2011

Every recipe from the last seven years of the world's most creative restaurant

by Albert AdriaFerran Adria and Juli Soler

Hardback Publication Date: 01/03/2014

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elBulli 2005-2011 presents for the first time the collection of dishes from the iconic elBulli in Roses, Spain, during its final years as a restaurant.

Voted Best Restaurant in the World five times, elBulli was the world's most sought-after restaurant and was legendary for the gastronomic innovations of its head chef, Ferran Adria.

Every year the menu was completely different, and over a hundred brand new dishes were developed by the creative team at the elBulli workshop in Barcelona.

The dishes were created over a six-month period using innovative techniques and concepts that pushed the boundaries of high-end restaurant cuisine.

A catalogue of the restaurant's remarkable creative evolution during its final years, elBulli 2005-2011 provides detailed recipes and colour photographs for each new dish, as well as analysis of the creative methods and explanations of new techniques.

ISBN:
9780714865485
9780714865485
Category:
General cookery & recipes
Format:
Hardback
Publication Date:
01-03-2014
Language:
English
Publisher:
Phaidon Press Ltd
Country of origin:
United Kingdom
Pages:
2720
Dimensions (mm):
358x370x460mm
Weight:
2.17kg
Albert Adria

Albert Adria shares the same passion for food and creativity as his older brother Ferran.

He specializes in the world of pastry and is creative director of the elBulli workshop, where the pioneering culinary techniques that inform the spectacular thirty-course menu are developed.

Ferran Adria

Ferran Adrià is recognized as the most influential chef in the world.

His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, at the helm of the iconic restaurant El Bulli in Spain.

He is also the author of A Day at El Bulli.

Juli Soler

Juli Soler joined elBulli as restaurant manager in 1981.

He quickly brought the front of house service to a standard never seen before in Spain, and it is characterized by his warmth, generosity and professionalism.

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