ElBulli 2005-2011

elBulli 2005-2011

by Ferran Adrià (Author), Albert Adrià (Author), Juli Soler (Author)

ElBulli 2005-2011 is an annotated listing of ElBulli, best known as the world’s best restaurant until it closed its doors to patrons in 2011. It held three Michelin stars from 1997 to 2011. The restaurant only opened for half of each year using the rest of the time to develop new culinary creations.

Ferran Adrià dedicated countless hours of development work in creating amazing dishes at the elBulli workshop in Barcelona, where gastronomic innovations became inspiration for many great chefs around the world.

The seven volumes comprise each season the restaurant had been open between 2005 to 2011. The volumes contain photographs and recipes of all meals served during that season as well as details on how each component of a dish is created. The volumes are also accompanied with notes about ingredients. techniques and presentation that make this collection worthy to be called treasure.
The last volume will cover key discoveries and and analysis of influences that existed in the restaurant. There are chapters that demonstrate creativity and techniques that the restaurant produced each season.

Ferran Adria produced these volumes for the professional, and is not a personal book. These books are for the future generation of cooks and gastronomic adventures which they are yet to face. These comprehensive volumes offer unprecedented access to the mind of Ferran Adrià his creativite insights and the legend that was elBulli. This is truly a great addition to a collection for any who is interested in modern gastronomy.

“This record of his cuisine, techniques, and creative process is invaluable both as a book to cook from, and as one of the foundations of 21st century food.” Nathan Myhrvold, co–author of Modernist Cuisine

Ferran Adria

About the Author:

Ferran Adria (b.1962) 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. He joined the staff of elBulli in 1984 and rapidly progressed to become head chef. Famous for his pioneering culinary techniques, he has been applauded – and imitated – around the world, and won three Michelin stars for elBulli, along with many other accolades. Since elBulli’s closure in 2011, Ferran has been lecturing around the world and developing the elBullifoundation, a culinary academy and think tank, on the site of the former restaurant. The foundation is due to open in 2015.

Albert Adria (b.1969) joined elBulli in 1985 and quickly developed a passion for pastry. He was creative director of the elBulli workshop, as well as being responsible for ‘the sweet world’. Since the closure of elBulli in 2011, Albert has gone on to open two new venues in Barcelona (Tickets, a tapas bar and restaurant, and 41 , a cocktail bar), both to great acclaim.

Juli Soler (b.1949) joined elBulli as restaurant manager in 1981. As well as hiring Ferran Adria, he brought the front-of-house service to a standard never seen before in Spain.

Editorial Reviews

elBulli 2005 – 2011 is an inspiration to cooks to continually question the status quo.—David Chang, Chef and Founder, Momofuku

“elBulli 2005 – 2011 continues Ferran’s impressive, contemporary legacy. These volumes are not about who you are or what you cook – this is about understanding a new theory of cooking and cuisine. No one has ever come close to accomplishing what he has done for this industry. A must for any passionate cook.”—Daniel Bouloud, Chef and Owner, The Dinex Group

“The catalogue raisonné digs into some of elBulli’s most influential years, charting its groundbreaking techniques and presentations. Cerebral stuff, for sure, but we’d expect no less from a man who once dreamed about making hot ice cream.”—Bon Appetit

“One of the most hotly anticipated cookbooks of 2014.”—Good Morning America

“One hundred years from now, cooking will not be understood without the presence of Ferran Adriá. This astonishing collection of ideas, flavors, and design is a window into one of the world’s most creative minds and reveals the legacy that Ferran and the elBulli team leave behind in the worlds of cuisine and art.”—Jose Andres, Chef and Restaurateur, Think Food Group

“Monumental. . . For many chefs, an 18–kilogram recipe compendium would document a life’s work. In Mr. Adriá’s case, it is merely a slice.”—The Economist

“It’s a rare master magician who will willingly part the curtain.”—Forbes Life

“Ferran Adriá’s elBulli changed the food world. Then it closed. But Adriá has found a way to bring back epic dishes.”—Food & Wine

“An object of desire.”—Details


Product Details
Hardcover: 2720 pages
Publisher: Phaidon Press; Slp edition (March 3, 2014)
Language: English
ISBN-10: 0714865486
ISBN-13: 978-0714865485
Product Dimensions: 12.7 x 13.1 x 16.4 inches
Shipping Weight: 47.5 pounds

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