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A Day at elBulli: An Insight Into the Ideas, Methods and Creativity of Ferran Adria

  • Paperback
Situated on a remote beach in Spain, elBulli is a restaurant famous for being the ultimate pilgrimage for foodies, a place where it's nearly impossible to obtain a reservation. The renowned restaurant and its remarkable chef are profiled in this stunning book.
A Day at elBulli: An Insight Into the Ideas, Methods and Creativity of Ferran Adria
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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 restaurant scene since Ferran Adria became sole 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 photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its striking surroundings 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 2.3 0 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 text inserts open the lid on the history of elBulli and Ferran Adria, the creative methods, the secret workshops, 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'.
"A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria" allows all lovers of good food to experience this spectacular restaurant to the full.
Albert Adria 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. 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. Ferran Adria is the head chef of elBulli restaurant in Roses, Spain. His legendary talent, creativity, and gastronomic innovations have inspired chefs and food-lovers around the world for many years, making elBulli a preeminent culinary destination.
The book documents the activities of each hour of the day, from dawn at 6.15 am to switching off the lights at 2.00 am. Thirty recipes are illustrated with colour photographs.
'This is just very, very good cooking: intense, and obtusely original, in the sense that it's not rooted in history or region or culinary orthodoxy or fashion. ... It manipulates a worldwide variety of ingredients. - It's all gastronomically, aesthetically and emotionally honest. - [elBulli] is a masterclass in the metaphysics of how, what and why we eat, while still being dinner.' A A Gill, The Sunday Times, 28 September 2008 '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 El Bulli - if only you could eat the book!' Spain, September 2008 'extraordinary, theatrical and often downright bonkers food' Julia Brookes, The Times, 11 October 2008 '[elBulli] is hors concours, in a league of its own, so very different from any restaurant I have ever visited, that it does not make sense to compare El Bulli with any other restaurant. - there is only one El Bulli.' Nicholas Lander, Financial Times, 11 October 2008 'El Bulli is a once in a lifetime event' Jay Rayner, Observer Food Monthly blog, posted 16 October 2008
Short Title
Phaidon Press
Ferran Adria, Juli Soler
Phaidon Press Ltd
Place of Publication
Country of Publication
United Kingdom
Audience Age
Cillero & De Motta, Equipo De Edicion
An Insight into the Ideas, Methods and Creativity of Ferran Adria
Publication Date

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