A Day at ElBulli

Author(s): Ferran Adria

Professional Cookery

A Day at elBulli, Classic Edition is an exclusive look behind the scenes at elBulli, voted 'Best Restaurant in the World' for the last three years, and into the mind of Ferran Adria, the most creative chef working today. With two million requests for reservations every year, it is notoriously difficult to get a table there. Now, for the first time, A Day at elBulli opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and innovative inserts explaining the creative methods and food philosophy, the reservations policy, the history of elBulli and the life of Ferran Adria. Aimed at all food enthusiasts as well as industry professionals, the book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients, 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 daily tasks of the front of house team, and the arrival of the first guests for dinner from 7.4 5 pm until the last guests' departure by 2.00 am. With its innovative structure and striking design, A Day at elBulli provides a fascinating insight into the rare and magical experience of eating at elBulli.

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Gastronomically, aesthetically and emotionally honest - The Sunday Times There is only one el Bulli - The Financial Times My meal there was quite simply the best of my life - the most intriguing, the most entertaining, the most delicious - Observer Food Monthly The most influential restaurant in the world - The New York Times The most acclaimed and influential [restaurant] of our time - Time

Ferran Adria is 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 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.

General Fields

  • : 9780714865508
  • : Phaidon Press Ltd
  • : Phaidon Press Ltd
  • : September 2012
  • : 290mm X 214mm
  • : United Kingdom
  • : November 2012
  • : books

Special Fields

  • : Ferran Adria
  • : Hardback
  • : Classic ed
  • : 641.5
  • : 632
  • : 1100 Illustrations