Reinventing Food, Ferran Adria: The Man Who Changed the Way We Eat

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9780714859057: Reinventing Food, Ferran Adria: The Man Who Changed the Way We Eat

Reinventing Food charts Ferran Adria's transition from comparative obscurity to becoming the focus of massive media attention - he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran's remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics.

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About the Author:

Colman Andrews is an award-winning food writer, restaurant reviewer and gastronomic commentator based in the USA. His previous books include Catalan Cuisine and Flavours of the Riviera. He co-founded Saveur magazine and acted as editor-in-chief for four years, and went on to be a contributing editor for Gourmet magazine. He has known Ferran Adria for many years.

Review:

"What Adria wants to do now, before he reinvents himself creatively one more time, is to turn the page on elBulli. His new authorised biography, by American journalist and gourmet Colman Andrews, clearly forms part of this process. As a means of sorting out truth from fable, Andrews' book is both gripping and incisive... In Andrews' hands the narrative of elBulli's early history, first as a mini-golf centre, then a grill-room, then as a fancy French restaurant, suggests at times an almost Fawlty Towers level of eccentricity... In a sense, elBulli is nothing less than a metaphor for Spain itself, and the seismic transformation of the country in 35 years from bumbling, innocent newcomer to major-league player."-The Times "By far the best [book] yet written about Adria... Andrews is a discerning and greedy guide to elBulli's flavours... Now, elBulli is evolving again. Adria has announced that it will close at the end of 2011. Foodies worldwide are in mourning. For millions of us who never came close to getting a reservation, Andrew's insightful portrait may be our best hope of understanding what all the fuss was about."-The Sunday Times "What is universally undisputed [...] is the fact that Adria, through his catalogue of elBulli creations and standing as the driving force behind the ultimate destination restaurant, has changed the way we eat and think about food, spawning a host of imitators around the world. In Reinventing Food: Ferran Adria [...] Colman Andrews [...] gives a unique insight into Adria's exceptional life story - how a young Catalan with no boyhood interest in food ended up taking over the kitchen of elBulli in 1987 at the age of 25 and evolved to change the gastronomic world forever. The takes the reader through Adria's humble beginnings as a cook during military service [...] through to international recognition as the man behind the world's best restaurant... A lively and fascinating read."-Caterer and Hotelkeeper "The more intriguing story, which Andrews tells very well, is how what started in the 1960s as a hippy beach cafe on an all but unreachable cove became first a restaurant, then a gastronomic restaurant cleaving to the trend for nouvelle cuisine, and then something else entirely, the flag-waver for a vanguard. Hand in hand with this is the story of Adria himself: an ordinary bloke who had been cooking for years before he really committed to it; who as a young man was more interested in football and chasing girls than creating a single morsel of food anybody would remember... We do get insights into the autodidact's approach to creativity... Millions [...] year after year, have attempted but failed to get to bag a reservation [at elBulli]... For them, this book is as close as they are every likely to get to enjoying elBulli for themselves."-The Observer "[A] fascinating story."-Country & Town House "Insightful and well written."-TLS (Times Literary Supplement)

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Colman Andrews
Editorial: Phaidon Press Ltd, United Kingdom (2010)
ISBN 10: 0714859052 ISBN 13: 9780714859057
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Descripción Phaidon Press Ltd, United Kingdom, 2010. Hardback. Estado de conservación: New. Language: English . Brand New Book. Reinventing Food charts Ferran Adria s transition from comparative obscurity to becoming the focus of massive media attention - he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran s remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics. Nº de ref. de la librería AA99780714859057

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Colman Andrews
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Descripción Phaidon Inc Ltd, 2010. Estado de conservación: New. 2010. Hardcover. The story behind the world's most iconic and revolutionary chef. Num Pages: 360 pages. Dimension: 243 x 163 x 35. Weight in Grams: 704. . . . . . . Nº de ref. de la librería V9780714859057

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Colman Andrews
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Descripción Phaidon Press Ltd, United Kingdom, 2010. Hardback. Estado de conservación: New. Language: English . Brand New Book. Reinventing Food charts Ferran Adria s transition from comparative obscurity to becoming the focus of massive media attention - he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran s remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics. Nº de ref. de la librería AA99780714859057

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Descripción Phaidon Inc Ltd. Estado de conservación: New. 2010. Hardcover. The story behind the world's most iconic and revolutionary chef. Num Pages: 360 pages. Dimension: 243 x 163 x 35. Weight in Grams: 704. . . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780714859057

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Descripción Phaidon Press. Hardcover. Estado de conservación: New. New copy - Usually dispatched within 2 working days. Nº de ref. de la librería B9780714859057

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Andrews, Colman
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Descripción Phaidon Press Ltd, 2010. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería GB-9780714859057

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Colman Andrews (author), Pedro Madueno Palma (contributions), El Bulli (co-author)
Editorial: Phaidon Press Ltd 2010-08-15, London (2010)
ISBN 10: 0714859052 ISBN 13: 9780714859057
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Descripción Phaidon Press Ltd 2010-08-15, London, 2010. hardback. Estado de conservación: New. Nº de ref. de la librería 9780714859057

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Descripción Phaidon Press. Estado de conservación: New. pp. 360. Nº de ref. de la librería 7113841

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Colman Andrews, Pedro Madueno Palma, El Bulli,
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Descripción Hardback. Estado de conservación: New. Not Signed; Reinventing Food charts Ferran Adria's transition from comparative obscurity to becoming the focus of massive media attention - he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless. book. Nº de ref. de la librería ria9780714859057_rkm

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Colman Andrews
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Descripción Phaidon Press 2010, 2010. Estado de conservación: New. New hardback. Some slight shelf wear and small bump to corner of cover but content fine and unread. Nº de ref. de la librería A165849

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