Nathan Myhrvold, co–author of Modernist Cuisine, says of Ferran Adriá’s elBulli 2005 – 2011, "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." The Picasso of culinary arts, Ferran Adriá of the famed restaurant elBulli reached an unrivaled place in the food world between the years 2005 and 2011. During this intensely fertile period, Ferran and his team challenged the way we think about cuisine and altered our understanding of the creative process itself. The seven volumes in this stunning catalogue raisonné comprise the first and only window into elBulli’s final and most exceptional years. With 2700 pages, 1400 color photographs, 700 recipes, and an elegant acrylic presentation case, elBulli 2005 – 2011 is as much an object of beauty as it is a chronicle of Ferran’s transformation from admired chef to true genius.

lgli/eBulli-2005.pdf

lgrsnf/eBulli-2005.pdf

zlib/Cookbooks, Food & Wine/Ferran Adrià; Juli Soler; Albert Adrià/elBulli 2005 Catalogue_23049453.pdf

ElBulli: evolutionary analysis 2005-2011

Adrià, Ferran, Adrià, Albert, Soler, Juli

Ferran Adrià; Juli Soler; Albert Adrià

Ferran Adriá

Phaidon.Christie's Ltd

United Kingdom and Ireland, United Kingdom

Barcelona, España, 2014

New Yor, 2014

London, 2014

Slp, 2014

{"isbns":["0714865486","9780714865485"],"publisher":"Phaidon Press"}

Elbulli 2005-2011 Is The Catalogue Raisonné Of Elbulli, Which Was Widely Regarded As The World's Best Restaurant Until Its Closure In 2011. Having Held Three Michelin Stars From 1997 To 2011, And Regularly Voted 'best Restaurant In The World' By A Panel Of 500 Industry Professionals, Elbulli Was At The Forefront Of The Restaurant Scene From When Ferran Adrià Became Sole Head Chef In 1987. The Restaurant Only Opened For Six Months Every Year In Order That The Rest Of The Year Could Be Spent Developing A Completely New Menu For Each Season. Many Hours Of Development Work Went Into The Creation Of Each Spectacular Dish At The Purpose-built Elbulli Workshop In Barcelona, And The Gastronomic Innovations Of The Creative Team Have Influenced Restaurants And Chefs Around The World. Elbulli 2005-2011 Is Made Up Of Seven Volumes, One For Each Season That The Restaurant Was Open Between 2005 And 2011. Each Volume Starts With A Catalogue Of Photographs Of Every Dish That Was Served At The Restaurant During That Year And Finishes With Detailed Recipes Explaining How To Make Every Component. There Are Also Notes On Hard-to-find Ingredients, New Techniques, Finishing And Presentation. The Recipes Are Divided By Course, Following The Unique Structure Of The Elbulli Menu: Cocktails, Snacks, Tapas, Pre Desserts, Desserts And Morphings. The Final Volume, Evolutionary Analysis, Focuses On The Creative Evolution Of The Restaurant, Key Discoveries, Produce And Analysis Of The Influences And Creative Methods That Were Prominent During Each Season. Chapters Will Cover New Products, Techniques And Technologies On A Year-to-year Basis, Looking In Depth At How All Of The Processes Combined To Continually Drive The Cuisine At Elbulli Forward.-- V. 1. 2005 Catalogue -- V. 2. 2006 Catalogue -- V. 3. 2007 Catalogue -- V. 4. 2008 Catalogue -- V. 5. 2009 Catalogue -- V. 6. 2010-2011 Catalogue -- V. 7. Evolutionary Analysis 2005-2011. Ferran Adrià, Juli Soler, Albert Adrià.

"ElBulli 2005-2011 is the catalogue raisonné of elBulli, which was widely regarded as the world's best restaurant until its closure in 2011. Having held three Michelin stars from 1997 to 2011, and regularly voted 'Best Restaurant in the World' by a panel of 500 industry professionals, elBulli was at the forefront of the restaurant scene from when Ferran Adrià became sole head chef in 1987. The restaurant only opened for six months every year in order that the rest of the year could be spent developing a completely new menu for each season. Many hours of development work went into the creation of each spectacular dish at the purpose-built elBulli workshop in Barcelona, and the gastronomic innovations of the creative team have influenced restaurants and chefs around the world. elBulli 2005-2011 is made up of seven volumes, one for each season that the restaurant was open between 2005 and 2011. Each volume starts with a catalogue of photographs of every dish that was served at the restaurant during that year and finishes with detailed recipes explaining how to make every component. There are also notes on hard-to-find ingredients, new techniques, finishing and presentation. The recipes are divided by course, following the unique structure of the elBulli menu: cocktails, snacks, tapas, pre desserts, desserts and morphings. The final volume, Evolutionary Analysis, focuses on the creative evolution of the restaurant, key discoveries, produce and analysis of the influences and creative methods that were prominent during each season. Chapters will cover new products, techniques and technologies on a year-to-year basis, looking in depth at how all of the processes combined to continually drive the cuisine at elBulli forward."-- From publisher's description

Presents for the first time recipes from 2005 to 2011, from elBulli

2022-09-11