Después de los dos primeros libros anuales, presentamos ahora El bulli 2005, que recoge el catálogo y el análisis evolutivo de dicha temporada. En el año 2005 se ha apostado plenamente por la investigación, y ello ha dado lugar a una oferta gastronómica muy variada, resultante de las distintas líneas de búsqueda. Esta tendencia se equilibra con la sensibilidad y con la voluntad de alcanzar la armonía en cada receta.
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 ...
Entertaining and intimate, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has changed our world- forever altering our understanding and appreciation of food and cooking.
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.
Behind each of the thirty or more courses that make up a meal at El Bulli is a small army of young cooks who do the work of executing Adria's vision in exchange for nothing more than the chance to learn at his hands.
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.
Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today.
Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship.
Packed with images from Adrià'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.
A lot of it was food that would ordinarily be a hard - sell on an à la carte menu . It was sort of funky food that people practically fell over — they were so impressed with it . But if we had put some of these dishes on our menu — like ...
In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great ...