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A Day At elBulli. An Insight Into The Ideas, Methods And Creativity Of Ferran Adrià (Cucina) - Tapa blanda
Sinopsis
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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Acerca del 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.
"Sobre este título" puede pertenecer a otra edición de este libro.
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A Day at ElBulli : An Insight into the Ideas, Methods and Creativity of Ferran AdriÃ
Publicado por
Phaidon Press, Incorporated, 2010
ISBN 10: 0714856746
ISBN 13: 9780714856742
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A Day at elBulli: An insight into the ideas, methods and creativity of Ferran AdriÃ
Publicado por
Phaidon Press, 2010
ISBN 10: 0714856746
ISBN 13: 9780714856742
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A Day at elBulli: An insight into the ideas, methods and creativity of Ferran Adrià
Publicado por
Phaidon Press, 2010
ISBN 10: 0714856746
ISBN 13: 9780714856742
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Soft cover. Condición: Near Fine. A Day At ElBulli: An Insight Into the ideas, methods and creativity of Ferran Adria Ferran Adria Phaidon Oversize PB 2010 reprint ISBN 9780714856742 NEAR FINE a large, heavy book, 528 pages. unmarked, with minor shelf wear, and a small bump to lower rear corner. Green publisher's sticker on cover proclaiming: "Best chef in the world: Ferran Adria, Best Restaurant in the World elBulli.". Nº de ref. del artículo: CUI-SPA-001
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A Day at ElBulli: An insight into the ideas, methods and creativity of Ferran Adri?
Publicado por
Phaidon Press Ltd, 2010
ISBN 10: 0714856746
ISBN 13: 9780714856742
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A Day at elBulli: An insight into the ideas, methods and creativity of Ferran Adrià
Publicado por
Phaidon Press, 2010
ISBN 10: 0714856746
ISBN 13: 9780714856742
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A Day at elBulli
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ISBN 10: 0714856746
ISBN 13: 9780714856742
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A Day at elBulli : An insight into the ideas, methods and creativity of Ferran Adrià
Librería: AHA-BUCH GmbH, Einbeck, Alemania
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Taschenbuch. Condición: 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'. Nº de ref. del artículo: INF1000376712
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A Day at elBulli : An insight into the ideas, methods and creativity of Ferran Adrià
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: 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'. Nº de ref. del artículo: INF1000378120
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