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in print REVIEWS Innovation in the area of culinary arts is a process of trial and error A Day at elBulli: An Insight Into the Ideas, Methods and Creativity of Ferran Adria By Ferrian Adrià, Albert Adrià and Juli Soler (Phaidon Press, 2008) 18 tgm link.com | Oct 2008
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Innovation in the area of culinary arts is a process of trial and error—a search for balance between taste
and impeccable presentation. Restaurateur and head chef Ferran Adrià knows this concept first hand. Donned the “Salvador Dali of the kitchen” by Gourmet Magazine, Adrià’s restaurant, elBulli, was named Best Restaurant in the World by Restaurant Magazine and comfortably tops “The S. Pellegrino World’s 50 Best Restaurants” list for 2008. This oasis of fine dining, nestled on a remote beach in northeastern Spain, seats 8,000 and has a reservations list of up to two million. No matter the amount of international acclaim Adrià or elBulli receives, he continues the task of improving his restaurant via the hard work put into each dish. A Day at elBulli gives readers a behind-the-scenes look at the day-to-day schedule, colorful patrons, techniques and philosophies behind Adrià’s unimaginable dishes. This book is a must-have for anyone with a desire to understand the inexplicable genius of Ferran Adrià.
18 tgm link.com | Oct 2008
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A Day at elBulli: An Insight Into the Ideas, Methods and Creativity of Ferran AdriaBy Ferrian Adrià, Albert Adrià and Juli Soler(Phaidon Press, 2008)
in print
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