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|a 9780714856742 (pbk.)
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|a TX945.5.E45
|b A37 2010
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1 |
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|a Adrià, Ferran.
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| 245 |
1 |
2 |
|a A day at elBulli :
|b an insight into the ideas, methods and creativity of Ferran Adrià /
|c Ferran Adrià, Albert Adrià, Juli Soler.
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| 260 |
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|a London :
|b Phaidon,
|c 2010, c2008.
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| 300 |
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|a 528 p. :
|b col. ill. ;
|c 30 cm.
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| 500 |
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|a "Best chef in the world, Ferran Adrià! 2,000,000 requests for 8,000 places every year! Best restaurant in the world!" -- Dustjacket.
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| 520 |
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|a An exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adrià, the most creative chef working today. With 2,000,000 requests for reservations every year and only 8,000 places, it is notoriously difficult to get a table there. The announcement that it is to close in 2011, and to open again two years later in a very different form, has only increased the demand. Now, for the first time ever, "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 inserted sections explaining the creative methods and food philosophy, the history of elBulli and the life of Ferran Adrià. This book provides insight into the rare and magical experience of eating at elBulli.
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| 546 |
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|a Translated from the Spanish.
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|a elBulli (Restaurant)
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|a Restaurants
|z Spain.
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| 650 |
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|a Gastronomy.
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|a Adrià, Albert.
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|a Soler, Juli.
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| 907 |
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|a .b16571939
|b 05-23-16
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