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El Bulli: 1998-2002 [Hardcover]

Ferran Adria , Juli Soler , Albert Adria


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Book Description

Aug. 4 2005

Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line.

In El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake.


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Product Details

  • Hardcover: 496 pages
  • Publisher: HarperCollins Canada / Non-Fiction; Slp edition (Aug. 4 2005)
  • Language: English
  • ISBN-10: 0060817577
  • ISBN-13: 978-0060817572
  • Product Dimensions: 33.9 x 25 x 6 cm
  • Shipping Weight: 4.6 Kg
  • Amazon Bestsellers Rank: #1,524,356 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.8 out of 5 stars  12 reviews
55 of 59 people found the following review helpful
5.0 out of 5 stars The Future of Food April 22 2004
By Ron - Published on Amazon.com
Format:Hardcover
I thought I knew who the good and great chefs of the world were. I read an article about Ferran Adria in February and I thought to myself, "How did I miss this guy?"
The food is beautiful, unusual, curious, unique, and definately showing what food can be. I'm an aspiring chef, and I've never been more impressed with a book in all my life. I have 75 cookbooks, this is the one I would keep if I had to have only one. Forget Escoffier, forget Larousse, this is the direction I want to see food go. Foams, hot jellies, using gellied consumme as pasta dough, hot maynoaise, candied olive oil... the list goes on.
The recipies are not meant to be for the home cook, but anyone interested in new techniques, this book explains it all. Most of the food isn't very appealing for the Western pallate. This book, for me at least, is a wealth of information about cooking rather than recipie replication. He's very detailed in his explainations, and the book is organized very, very, very well.
Ferran Adria is more interested in making new things with foodstuffs than making a million dollars. I think Adria is the most creative and interesting chef working today, he's constantly creating new ways to eat food. Looking through this book is like having a glimpse into the future when it comes to cooking. Joel Robuchon says he's the best chef in the world. Paul Bocuse says he's the most exciting chef today. Those are some powerful words coming from some of the best chefs to have ever worn a toque. What's even more impressive is that they still say he's the best after he's claimed that the French are all washed up and don't know how to cook anymore.
Get this book, it's the start of something big.
2 of 2 people found the following review helpful
5.0 out of 5 stars El Bulli Sept. 2 2011
By bm5bullit - Published on Amazon.com
Format:Hardcover|Verified Purchase
If cooking, dining, eating, food as an art form, etc., is part of you life, then this publication has no current equal. It is the expression of food as an art form at its highest level. My next goal would be to go to Spain and experience this myself. It is obvious; the tremendous amount of work and dedication this was to put together.
3 of 5 people found the following review helpful
4.0 out of 5 stars El Bulli- I have changed my mind Sept. 18 2005
By CHEF DL - Published on Amazon.com
Format:Hardcover
I would like to thank the constructive comments offered to my first review. They sparked my desire to learn more about Chef Ferran. I have changed my view and I do recognize the genius this chef posseses. I would just try to remind all that we are entitled to an opinion and the need to get nasty with your responses does take away from the opportunity to share what you have learned and felt about this chef. It is possible to try to share constructive ideas here and not bash someone for a different opinion.

Thanks,

Chef DL
1 of 2 people found the following review helpful
5.0 out of 5 stars Being different made the differences. Aug. 23 2007
By R. J. Hollands - Published on Amazon.com
Format:Hardcover
I have read a number of reviews and some have focussed on what was said by Chef DL. All Chefs have different views and those of us wearing the white jacket should respect the views of our peers even though we may disagree with their individual opinion. Lets focus on the brillances of the book. The book is a tribute to the talent Ferran Adria has and his gift of sharing his ideas through his books. Unique and his ideas add a different perspective to cooking and presentation.Great to pick up and look at the result of a man who deared to be different and succeeded.
13 of 21 people found the following review helpful
5.0 out of 5 stars Adria is a Genius!!! Oct. 18 2005
By Gst*r - Published on Amazon.com
Format:Hardcover
¿Que pasa chavales?

Lets face it, Ferran Adria is one of the original Molecular Gatronome's and takes his place with the other Great Chef's who are part of this culinary revolution such as Heston Blumenthal, of The Fat Duck.If these Chef's and their restaurants are rated among the best in the world today by Michelin,among others, who are we to criticise.El Bulli:98 - 02 is a delight to read and an inspiration from cover to cover.Sure, its a tangent from the likes of traditional artistic masters such as Thomas Keller, but its still very much an art.

Executive chef?Ha!

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