Title: elBulli 2005-2011
Publisher: Phaidon Press
Book Condition: New
Presents for the first time recipes from 2005 to 2011, from elBulli Num Pages: 2720 pages. Dimension: 360 x 375 x 455. Weight in Grams: 21590. . 2014. Slp. Hardcover. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780714865485
Synopsis: Since shuttering his restaurant to the public in 2011 to begin its conversion to the elBulli foundation, a think tank for creativity across the arts, Ferran Adrià and his team have dedicated themselves to pouring through the extensive elBulli archives to document and analyze their creative output. The result is elBulli 2005 - 2011, the first and only complete record of elBulli?s final and most innovative years.
elBulli 2005 - 2011 captures a vital moment in culinary history, when Ferran shifted the way cuisine is codified and altered the way we think about the creative process. With one volume for each of the seven seasons the restaurant was open between 2005 and 2011, the collection features each of the over 750 recipes created during the period with texts written, edited and extensively tested by Ferran and his team.
Each of the first six volumes comprises a catalogue of color photographs for each dish developed in the corresponding season accompanied by detailed recipes explaining how to create every component. There are notes on hard to find ingredients, techniques, finishing and presentation. Following elBulli?s unique menu structure, the recipes are divided by courses: cocktails, snacks, tapas, pre-desserts, desserts and morphings.
The seventh volume, Evolutionary Analysis, focuses on the creative evolution of the restaurant, tracking key discoveries and products, and examining the influences and creative methods that were prominent during each of elBulli?s seasons. Utilizing and explaining the unique system of color-coding and symbols that Adrià developed in his Barcelona lab, the volume introduces readers to the language of elBulli?s creative team. The system offers a navigational tool with which to reference the other six volumes and a window through which to view how all the processes combined to drive the cuisine at elBulli forward.
For the first time, the comprehensive volumes of elBulli 2005 - 2011 will allow anyone with an interest in the creative process and modern gastronomy an exclusive opportunity to uncover the secrets of the world?s most innovative kitchen.
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.
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