A Day at elBulli

Ferran Adria

A Day at elBulli

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 striking surroundings near the town of Roses, north east of Barcelona. 2.5 out of 5 based on 4 reviews
A Day at elBulli

Omniscore:

Classification Non-fiction
Genre Food & Drink
Format Hardback
Pages 600
RRP £29.95
Date of Publication October 2008
ISBN 978-0714848839
Publisher Phaidon
 

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 striking surroundings near the town of Roses, north east of Barcelona.

Reviews

The Guardian

Jay Rayner

From sunrise over the hidden cove it sits upon and the surf lapping at the shore, through Adrià's morning routine to the head-bowed, monk-like devotion of the 50 or so cooks and their mis-en-place, the invention of dishes, the drawing-up of menus, the opening of the gates, the dinner service and the clean-down to the final turning of the key in the lock, everything is here. It is detailed and intense. It is knowingly arty. It puts the phwoar into gastro-porn.

18/10/2008

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The New Yorker

Books Briefly Noted

In the world of culinary porn, this five-hundred-plus-page tome of photographs from the fabled avant-garde restaurant elBulli, in Spain, is curiously banal. Little of the chef Ferran Adrià’s radical genius can be detected in the brochurelike text (“To produce a great wine you need the best grapes”) and the mostly prosaic images (sommeliers at their laptops, for example). But when the food arrives one feels a sense of wonder...

15/04/2009

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The Daily Mail

Lydia Slater

[Dinner at elBulli] was not the most delicious meal we'd ever had, we decided. But it was certainly the most memorable. Now, achieving that same impact at home is theoretically possible, if, that is, you've got cupboards full of liquid nitrogen and syringes. And even if you were to buy Ferran's book, it's even harder to follow his recipes than to get a table at his restaurant... the method for making Tandoori chicken wings, for instance, runs to three pages and calls for the meat to be cooked for 24 hours before being combined with oysters emulsified with bacon fat, borage shoots and something called 'milk air with Cordoba spice base'.

25/10/2008

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The Sunday Times

Jenny Diski

It insists excruciatingly on the creativity and art of the chef who secludes himself every morning in a secret hideaway for “creative sessions”. I've never heard any real artist use the word “creative” about himself, but this drips with it. If you're one of the chosen 8,000 out of the 2m petitioners a year who get to have dinner (no choice, just the tasting menu) you will, apparently experience the “rhythm of the spectacle”. The dishes transgress, play, provoke and are ironic, but require “the sixth sense” of the good diner to get the “knowing wink”. Some dishes need the right weather: only when the dry north wind of the Tramontana is blowing over the mountains is it possible to make Pineapple Paper with Parmesan.

26/10/2008

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