9780714865508: A Day at elBulli

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{"authorDescription":"Ferran Adrià, Juli Soler, Albert Adrià","bookshot2d":null,"bookshot3d":null,"bookshot3dSquare":null,"categories":["store/food-cook/","store/food-cook/chefs/"],"date":"2012-10-01 00:00:00","editionId":71664,"guid":"9CC56E70-AC9C-4BC6-BBCD-A882B52CBA57","images":[],"markets":{"AUD":{"discountPrice":null,"inventory_policy":"deny","price":"75.00","show":true},"CAD":{"discountPrice":null,"inventory_policy":"deny","price":"59.95","show":true},"EUR":{"discountPrice":null,"inventory_policy":"deny","price":"49.95","show":true},"GBP":{"discountPrice":null,"inventory_policy":"deny","price":"39.95","show":true},"TEST":{"discountPrice":null,"inventory_policy":"continue","price":"59.95","show":true},"USD":{"discountPrice":null,"inventory_policy":"deny","price":"59.95","show":true}},"preorder":false,"related":["9780714865485","9780714862392","9780714859057","9780714868868","9780714864693"],"sku":"9780714865508","source":"BOOKs","specifications":{"binding":"Hardback","colIlls":"1100","extent":"632","language":"English","lenInch":"11 3/8","lenMm":"290","weightKilo":"2.7","widthInch":"8 3/8","widthMm":"214"},"status":true,"subtitle":" ","title":"A Day at elBulli","uri":"store/food-cook/a-day-at-elbulli-classic-edition-9780714865508/","webAuthorDescription":"\u003cp\u003eFerran Adri\u0026#224;'s recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, and make elBulli what it is today.\u003cbr\u003e\u003cbr\u003eAlbert Adri\u0026#224; 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. \u003c/p\u003e\u003cp\u003e\u003cbr\u003eJuli 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.\u003cbr\u003e\u003c/p\u003e","webDescription":"","webKeywords":"","webLongDescription":"\u003cp\u003e\u003cem\u003eA Day at elBulli: an insight into the ideas, methods and creativity of Ferran Adrià\u003c/em\u003e is an exclusive look behind the scenes at elBulli, voted 'Best Restaurant in the World' for the last three years, and into the mind of Ferran Adrià, the most creative chef working today. \u003c/p\u003e\u003cp\u003eWith two million requests for reservations every year, it is notoriously difficult to get a table there. Now, for the first time, \u003cem\u003eA Day at elBulli \u003c/em\u003eopens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and innovative inserts explaining the creative methods and food philosophy, the reservations policy, the history of elBulli and the life of Ferran Adrià. \u003c/p\u003e\u003cp\u003eAimed at all food enthusiasts as well as industry professionals, the book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients, Ferran's arrival at the workshop, his morning creative experimentation session, the arrival of the rest of the brigade at 2.30 pm to begin the \u003ci\u003emise-en-place \u003c/i\u003efor the evening, the daily tasks of the front of house team, and the arrival of the first guests for dinner from 7.45 pm until the last guests' departure by 2.00 am.\u003c/p\u003e\u003cp\u003eWith its innovative structure and striking design, \u003cem\u003eA Day at elBulli \u003c/em\u003eprovides a fascinating insight into the rare and magical experience of eating at elBulli. \u003c/p\u003e","webReviews":"\u003cp\u003e\u0026quot;Gastronomically, aesthetically and emotionally honest.\u0026quot;\u0026#8212;\u003cem\u003eThe Sunday Times\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;There is only one elBulli.\u0026quot;\u0026#8212;\u003cem\u003eThe Financial Times\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;My meal there was quite simply the best of my life - the most intriguing, the most entertaining, the most delicious.\u0026quot;\u0026#8212;\u003cem\u003eObserver Food Monthly\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;The most influential restaurant in the world.\u0026quot;\u0026#8212;\u003cem\u003eThe New York Times\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;The most acclaimed and influential [restaurant] of our time.\u0026quot;\u0026#8212;\u003cem\u003eTime\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;Extraordinary, theatrical and often downright bonkers food.\u0026quot;\u0026#8212;\u003cem\u003eThe Times\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;This is just very, very good cooking: intense, and obtusely original...[elBulli] is a masterclass in the metaphysics of how, what and why we eat, while still being dinner.\u0026quot;\u0026#8212;\u003cem\u003eA A Gill, The Sunday Times\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;elBulli is a once in a lifetime event.\u0026quot;\u0026#8212;\u003cem\u003eObserver Food Monthly blog\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;A glance behind the scenes at a pivotal time and place in culinary evolution, this book will delight serious foodies.\u0026quot;\u0026#8212;\u003cem\u003ePublishers Weekly\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;The secrets of one of the world's great foodie shrines are at last laid bare... Gorgeous colour and black and white photos document action in the kitchens and workshop...This stunning work from Phaidon is the nearest many gourmets will get to elBulli... If only you could eat the book!\u0026quot;\u0026#8212;\u003cem\u003eSpain\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;This might be my favorite chef-specific book, not because it's about such an avant-garde altar of a restaurant but because of the creative process described within. Truly inspiring.\u0026quot;\u0026#8212;\u003cem\u003eAlex Day, partner of Proprietors LLC (Death \u0026amp; Co) and co-author of \u003cem\u003eCocktail Codex: Fundamentals, Formulas, Evolutions\u003c/em\u003e\u003c/em\u003e\u003c/p\u003e","webShortDescription":"Exclusive look behind the scenes at the world's best restaurant."}