Discover El Bulli 1994–1997 by Ferran Adrià, a 415-page hardback documenting elBulli’s defining years with recipes, techniques, fold-out cards, and CD-ROM. A must for chefs and culinary enthusiasts.

El Bulli 1994-1997 by Ferran Adria

SKU:
10379
|
UPC:
9788478715343
£300.00 (Inc. VAT)
£300.00 (Ex. VAT)
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Description

El Bulli 1994-1997

El Bulli 1994–1997 by Ferran Adrià is the second volume documenting the evolution of the world-famous restaurant that redefined modern gastronomy. Covering a pivotal period in elBulli’s history, this book reveals the creative processes, concepts, and techniques that shaped Adrià’s reputation as one of the most innovative chefs of all time.

Inside, readers will find explorations of deconstruction, foams, frozen techniques, and salt cooking, along with the tools, products, and reflections that guided the development of these groundbreaking ideas. Each recipe and process is explained step by step, offering unparalleled insight into Adrià’s revolutionary approach to cuisine.

Presented in a striking black outer case, the book includes fold-out cards and a CD-ROM, making it as much a collector’s piece as a reference work. For professional chefs, culinary students, and devoted food enthusiasts, this volume is both an educational resource and an inspiring record of elBulli’s most formative years.

Content Highlights:

  • Hardback edition, 415 pages.
  • Published 2006, language: English.
  • Documents the defining early years of elBulli restaurant (1994–1997).
  • Includes innovative culinary techniques: deconstruction, foams, frozen textures, salt cooking.
  • Comes with fold-out cards and a CD-ROM, in the signature black case.
  • Features detailed concepts, techniques, and reflections that shaped Adrià’s work.
  • Essential for professional chefs, culinary historians, and modernist cuisine enthusiasts.