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A Day at elbulli - Classic Edition
Albert Adrià
€ 84.10
FREE Delivery in Ireland
Description for A Day at elbulli - Classic Edition
Hardcover. Exclusive look behind the scenes at the world's best restaurant. Translator(s): Equipo De Edicion; Cillero & De Motta. Num Pages: 632 pages, 1100 Illustrations. BIC Classification: WBA; WBB. Category: (G) General (US: Trade). Dimension: 295 x 222 x 49. Weight in Grams: 2714.
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià is 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.
It is notoriously difficult to get a table, but for the first time A Day at elBulli opens the doors of the restaurant to everyone and documents hour-by-hour the painstaking preparations that take place every day. Illustrated with over 1,200 colour photographs, the book includes insights into the history of elBulli and into the life of Ferran ... Read more
. Show LessProduct Details
Publisher
Phaidon Press
Number of pages
632
Format
Hardback
Publication date
2012
Condition
New
Number of Pages
632
Place of Publication
London, United Kingdom
ISBN
9780714865508
SKU
V9780714865508
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Albert Adrià
Ferran Adrià's 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 Adrià shares the same passion for food and creativity as his older brother Ferran. He specializes in the world of pastry and is ... Read more
Reviews for A Day at elbulli - Classic Edition
"Gastronomically, aesthetically and emotionally honest."—The Sunday Times "There is only one elBulli."—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 ... Read more