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A Day at elBulli: An insight into the ideas, methods and creativity of Ferran Adrià (Cucina) - Softcover
Inhaltsangabe
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adrià, the most creative chef working today.
It is notoriously difficult to get a table, but for the first time A Day at elBulli opens the doors of the restaurant to everyone and documents hour-by-hour the painstaking preparations that take place every day. Illustrated with over 1,200 colour photographs, the book includes insights into the history of elBulli and into the life of Ferran Adrià, as well as recipes and diagrams that reveal the creative secrets behind the spectacular dishes.
A Day at elBulli provides a fascinating insight into the magical and rare experience of eating at elBulli.
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Über die Autorin bzw. den Autor
Ferran Adriàis 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.
Albert Adriàshares 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.
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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A Day at elBulli: An insight into the ideas, methods and creativity of Ferran AdriÃ
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A Day at elBulli
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Zustand: Muy bueno. : Sumérgete en el mundo de la alta cocina con 'Un Día en elBulli', una mirada íntima a uno de los restaurantes más famosos y enigmáticos del mundo. Este libro ofrece un acceso sin precedentes a elBulli, el restaurante de Ferran Adrià galardonado con tres estrellas Michelin, revelando las ideas, métodos y la creatividad que lo convirtieron en un referente mundial. A través de impresionantes fotografías a color, el libro documenta todas las actividades y procesos que conforman un día de servicio, desde la llegada de los ingredientes frescos del mercado hasta la partida del último comensal. Descubre los secretos de la cocina de vanguardia de Ferran Adrià, incluyendo recetas detalladas y diagramas innovadores que explican los procesos técnicos detrás de cada plato. Este libro es una experiencia inmersiva para los amantes de la gastronomía, que podrán explorar la historia de elBulli, los métodos creativos de su equipo y las sensaciones que se experimentan al degustar sus creaciones. EAN: 9780714856742 Tipo: Libros Categoría: Arte y Cultura Título: A Day at elBulli Autor: Ferran Adrià| Albert Adrià| Juli Soler Editorial: Phaidon Press Idioma: en Páginas: 632 Formato: tapa blanda. Artikel-Nr. Happ-2026-08-03-14f9199f
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A Day at elBulli: An insight into the ideas, methods and creativity of Ferran Adrià
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A Day at elBulli
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A Day at elBulli : An insight into the ideas, methods and creativity of Ferran Adrià
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Taschenbuch. Zustand: Neu. Neu Neuware, Importqualität, auf Lager, Sofort-Versand - 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 world restaurant scene Ferran Adria became 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 and black and white photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its strikingsurroundings near the town of Roses, north east of Barcelona. The book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients from 7.00 am, 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 mise-en-place for the evening, the preparations of each guest's menu, 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.The menu is fully explained with detailed and technical recipes that reveal the full extent of the chefs' artistry. Innovative diagrams open the lid on the technical processes behind the creation of a dish, the network of sensations and interactions that take place between a restaurant and its guests, and the sensory experiences of eating, as well as the formidable reservations procedure and the structure of a meal into four theatrical' acts'. Artikel-Nr. INF1000376712
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A Day at elBulli : An insight into the ideas, methods and creativity of Ferran Adrià
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Taschenbuch. Zustand: Neu. Neu neuware, importqualität, auf lager - 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 world restaurant scene Ferran Adria became 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 and black and white photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its strikingsurroundings near the town of Roses, north east of Barcelona. The book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients from 7.00 am, 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 mise-en-place for the evening, the preparations of each guest's menu, 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.The menu is fully explained with detailed and technical recipes that reveal the full extent of the chefs' artistry. Innovative diagrams open the lid on the technical processes behind the creation of a dish, the network of sensations and interactions that take place between a restaurant and its guests, and the sensory experiences of eating, as well as the formidable reservations procedure and the structure of a meal into four theatrical' acts'. Artikel-Nr. INF1000378120
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