Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtain. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8,000 seats. Renowned for his spectacular ever-changing 30-course tasting menu, Adrià's pioneering culinary techniques have been applauded—and imitated—by top chefs around the globe for the past decade, and he was named one of Time magazine s 100 most influential people of our time.
If you weren't one of the lucky few to get in this year (2008 reservations were booked a year in advance), you can now experience the restaurant like never before with A Day at elBulli. This generously-illustrated 600-page ''day in the life'' features over 1,000 photographs, menus, recipes and diagrams, presenting a guided tour through a full working day at elBulli—from a shopping trip at sunrise to the markets to the meticulous preparations of ingredients, from inside Adrià's secret workshop to last-minute creative sessions, and from cocktails on the veranda at dusk until the last late-night guests leave.
A Day at elBulli will be the only popular andaccessible book on Ferran Adrià and the restaurant available for the general public, and is sure to be one of the most coveted gifts for cookbook fans this holiday season.
''Ferran Adrià is without question the greatest chef on the planet,'' said Richard Schlagman, Publisher of Phaidon Press. ''His artistry and inventiveness are unmatched in the world of cuisine, transforming the way we think about and experience food. I am delighted that Phaidon will be revealing the magic of elBulli and its creator to the world.''
''Phaidon designs beautiful books and I m thrilled to collaborate with them on A Day at elBulli,'' said Ferran Adrià. ''The extraordinary photography and unique structure of the book capture the essence of elBulli perfectly.''
In April 2008, elBulli won the #1 Best Restaurant in the World, for the third year in a row at the S. Pellegrino World's 50 Best Restaurant Awards.
|Produto sob encomenda||Sim|
|Sub-Título||An Insight Into the Ideas, Methods, And Creativity of Ferran Adria|
|Ano da edição||2008|
|Número de Páginas||600|
|Autor||Adria,Ferran; Soler,Juli; Adria,Albert|