Published by Phaidon London 2008, hardcover, large format, illustrated, 528 pages, condition: new.
"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." With 2,000,000 requests for reservations every year and only 8,000 places, it is notoriously difficult to get a table there. Now, for the first time, 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.
elBulli is a restaurant owned by Ferran Adria and Juli Soler. Ferran Adria is the most innovative chef working in the world today, and Juli Soler has run the front of house operations since 1981. elBulli is famous around the world for its avant-garde cuisine, and every year there is overwhelming demand for reservations. It has been voted 'Best Restaurant in the World' four times by an international panel of chefs and food critics for Restaurant magazine, one of the most sought after accolades in the restaurant industry
This gigantic tome serves as an entertaining image-laden account of Adria's daily routine in the 3-Michelin star restaurant El Bulli which details his creative but disciplined processes and gastronomic philosophy, organised according to a 24-hr timeline.
Legendary institutions such as El Bulli are not built in a day, and the book's different sections portray the restaurant as a collective effort shaped by dedicated and passionate individuals led by Ferran and Albert Adria and Juli Soler. After reading this book, one understands why El Bulli has to close its doors in the years 2012 - 2013. Given the extensive working hours of the staff and the intensive nature of the restaurant's menu conceptualisation sessions,
