Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adrias been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine's Top 50 list in 2006, 2007, and 2008, and has retained thi
The legendary chef Ferran Adrià's think-tank, the elBullifoundation, applies its rigorous Sapiens methodology to the core products that form the foundation of all cuisine This fascinating and encyclopedic volume, compiled by the globally influential chef, Ferran Adrià's elBullifoundation, is a deep dive into unprocessed and raw culinary ingredients and explores why identifying, classifying, and categorizing food is essential to refining every chef's culinary skills. Drawing on disciplines such as biology, botany, zoology, and chemistry, and guided by the unique 'Sapiens' methodology, which employs a holistic, research-based approach, it is packed with compelling infographics, diagrams, and illustrations that make this fascinating subject easy to comprehend for culinary professionals and enthusiasts. Following in the footsteps of What is Cooking and The Origins of Cooking, this valuable reference will redefine the way we look at what we eat.
Every day at 5.20pm the staff at elBulli stop what they are doing, clear down their work surfaces and cover them with tablecloths, bring in chairs and sit down to eat a three-course dinner together in the kitchen. This is known at elBulli as the 'family meal', and it consists of homely dishes such as guacamole with nachos, Waldorf salad, fish soup, grilled sardines with garlic and parsley, or baked apples. Each day a different member of the kitchen team prepares the meal, and it's an important moment of the day, when the team can pause, take stock and prepare themselves for the pressures of the evening service. The family meal is very important to Ferran, so much so that he prepares the daily menus and recipes for it a whole year in advance. Now, for the first time, Ferran is making his recipes available to all home cooks in The Family Meal. With simple, step-by-step instructions, and all the know-how that results from more than two decades in the world's most innovative kitchen, he shows how to prepare tasty, everyday food with 31 nutritionally balanced daily menus, each one consisting of three courses, with a total of 93 recipes. Anyone can prepare his simple, everyday recipes, which are carefully designed to provide nutritious, tasty and economical meals for large numbers. Generously illustrated with specially commissioned photographs of the dishes, preparation, the kitchen and the chefs, The Family Meal is both a practical collection of simple, delicious recipes and an insight into one of the most important rituals at the world's most innovative restaurant.
El principio de esta obra coincide con la llegada de Ferran Adrià a El Bulli, en agosto de 1983. Allí estaba Juli Soler,i a ambos se sumaría Albert Adrià en 1985. Son veinte años de cocina,que se han querido traducir en un trabajo que refleje la evolución de este periodo. Con esta segunda entrega correspondiente a los años 1994-1997,se hace un recorrido por el periodo en el que la creación de elaboraciones, conceptos y técnicas fue formando estilos y características cada vez más personales. Una obra fruto de una reflexión rigurosa y objetiva, pero siempre realizada desde la sensibilidad y la pasión, elementos esenciales en la cocina de El Bulli.
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.
Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine’s Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food’s preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrià’s culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf. A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures. The first English translation of the bestselling Lexico Cientifico Gastronomico, this book’s lexical format provides, for each ingredient or term, a definition, the ingredient’s source, and suggestions for its use. A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today. It is this rigorous scientific viewpoint that sets the book apart, enabling you to develop processes, tastes, and textures that give your new products a competitive edge.
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