Books written by Ferran Adrià

Ferran Adrià and El Bulli: The Art, the Philosophy, the Gastronomy

This book evocatively pictures the experimental culinary creations of Ferran Adria, artist-chef.
The Family Meal: Home Cooking with Ferran Adrià, 10th Anniversary Edition

The Family Meal features a month's worth of three-course menus created for and by Ferran and his team - meals that nourished andenergized them for each evening's service.
The Family Meal: Home Cooking with Ferran Adrià

This is the cookbook by Ferran Adria everyone has been waiting for, it is sure to be one of the most talked out and popular cookbooks of the season.
A Day at elBulli

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 ...
El Bulli 1994-1997

Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today.
Modern Gastronomy: A to Z

Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adrias been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius.
Ferran Adria: Notes on Creativity

Emphasizing the role of drawing in Adrià's quest to understand creativity, the book features an interview between Ferran Adrià and Brett Littman, and also includes a reprint of the artist Richard Hamilton's essay about the relationship of ...
Modern Gastronomy: A to Z

A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today.
Ferran Adria and elBulli: The Art, The Philosophy, The Gastronomy

Combining the worlds of gastronomy, food science, philosophy and fine art, a French philosopher and professor discusses whether or not cooking has become a high art, particularly based on the career of chef Ferran Adrià.
What Is Cooking

Packed with images from Adriá's legendary restaurant elBulli, his unique personal sketches, and explanatory diagrams that are used in his lectures, this book revolutionizes the way we look at how we prepare what we eat.
The Fragile Feast: Routes to Ferran Adrià

"Ferran Adria has been recognised as the most innovative chef of modern times.
A Day at elbulli - Classic Edition

Exclusive look behind the scenes at the world's best restaurant.
Unelaborated Products: Definition and Classification

The legendary chef Ferran Adrià's think-tank, the elBullifoundation, applies its rigorous Sapiens methodology to the core products that form the foundation of all cuisine This fascinating and encyclopedic volume, compiled by the globally ...
The Origins of Cooking (Signed Edition)

An in-depth exploration of the birth of cooking, as charted by leading authority and iconic chef Ferran Adrià's elBullifoundation Using Ferran Adrià's unique 'Sapiens' methodology, this extraordinary book examines in comprehensive detail ...
elBulli 2005-2011

The seven volumes in this stunning catalogue raisonné comprise the first and only window into elBulli’s final and most exceptional years.
El Bulli: Ferran Adrià, Juli Soler, Albert Adrià

From Ferran Adria's famed restaurant, El Bulli. The book contains photogtaphs of all the dishes. Recipes are on an accompanying CD-ROM.
Creative methods: elBulli 1983-2002

El principio de esta obra coincide con la llegada de Ferran Adrià a El Bulli, en agosto de 1983. Allí estaba Juli Soler,i a ambos se sumaría Albert Adrià en 1985.
El Bulli: 1998-2002

This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique.
La comida de la familia

Ferran Adrià ha reunido 31 menús equilibrados y sabrosos, con ingredientes frescos y elaboración cuidadísima pero fácil, para que tu familia pueda aprovechar la experiencia del día a día en la cocina del mejor restaurante del mundo.
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