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A Day at elBulli | 
| Authors: Ferran Adria, Juli Soler, Albert Adria
Publisher: Phaidon Press Inc.
Category: Book
List Price: $49.95
Buy New: $30.50
You Save: $19.45 (39%)
New (42) Used (6) from $30.50
Avg. Customer Rating:  13 reviews
Sales Rank: 452
Media: Hardcover
Edition: Ill
Number Of Items: 1
Pages: 600
Shipping Weight (lbs): 7
Dimensions (in): 11.7 x 8.8 x 2.4
ISBN: 0714848832
Dewey Decimal Number: 641
EAN: 9780714848839
Publication Date: October 1, 2008
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Amazon.com Review
Book Description
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria reveals for the first time the creative process, innovative philosophy and extraordinary techniques of the multi-award-winning restaurant, elBulli, and its legendary head chef, Ferran Adria. Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtain. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8,000 seats. Renowned for his spectacular ever-changing 30-course tasting menu, Adria's pioneering culinary techniques have been applauded - and imitated - by top chefs around the globe for the past decade, and he was named one of Time magazine's 100 most influential people of our time. If you weren't one of the lucky few to get in this year (2008 reservations were booked a year in advance), you can now experience the restaurant like never before. This generously-illustrated 600-page ''day in the life'' features over 800 photographs, menus, recipes and diagrams, and presents a guided tour through a full working day at elBulli. The book documents the activities of each hour of the day, from dawn at 6.15 am to switching off the lights at 2.00 am.
The book highlights 30 dishes which represent a full elBulli menu, and Adria shows you how he creates the restaurant's innovative cuisines. Sample recipes include Samphire Tempura with Saffron and Oyster Cream, Steamed Brioche with Rose-Scented Mozzarella, and Coulant/Souffle of Granadilla with Cardamom Toffee. In April 2008, elBulli won the #1 Best Restaurant in the World, for the third year in a row at the S. Pellegrino World's 50 Best Restaurant Awards. A Look Inside A Day at elBulli
(Click on Images to Enlarge) 
08:30 elBulli Restaurant Terrace
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14:35 The rest of the kitchen team arrives.
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16:45 Making an olive oil cylinder from a special caramel made with olive oil and Isomalt
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20:00 Chefs make cocktails: a tray of Margarita frappe with a salt air served in a cube of ice
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Cigala con quinoa (Langoustine with quinoa)
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23:15 The pace slows down as act three approaches
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Amazon Exclusive: A Recipe Excerpt from A Day at elBulli 
Marshmallow de pinones (Pine nut marshmallows) |
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| Customer Reviews: Read 8 more reviews...
 elBulli: The Chemistry of Turning Food Into Art. November 27, 2008
1 out of 1 found this review helpful
This book caught my eye in my local bookstore last weekend. It is arguably at the top of the heap of a bunch of new fascinating molecular gastronomy "cookbooks" which also includes Heston Blumenthal's The Big Fat Duck Cookbook and Grant Achatz's Alinea. Looking into the pages of these three "cookbooks" is like looking into the future of future of food. I first discovered elBulli on Anthony Bourdain's show, No Reservations, on the Travel Channel. Millions of food enthusiasts can't get a reservation at Ferran Adria's Spainish reservation every year. elBulli (http://www.elbulli.com) is not only considered to be The Best Restaurant in the World, it is also considered to be The Vatican for foodies seeking something of a religious experience through Ferran Adria's haute cuisine. As he likes to say, "the ideal customer doesn't come to El Bulli to eat, but to have an experience." While this this book may have little to offer the amateur home cook looking for the perfect green bean casserole recipe, it features culinary adventures in things like preserved tuna oil air, melon with ham, pine nut marshmallows, rose-scented mozzarella, rock mussels with seaweed and fresh herbs, and passion fruit trees.
G. Merritt
Anyone can be a molecular gastronome! November 26, 2008
2 out of 2 found this review helpful
"A Day At elBulli" is a spectacular book documenting a typical day at Ferran Adria's equally spectacular restaurant. It's sensually beautiful,a coffee table book that manages to blend science with cuisine, with colorful pictures of Adria's spare,Zen-like meals.
Ferran Adria takes food to its basic elements, be it pine nut marshmallows,or "ice cream" made from savory ingredients. Each meal is pared down. But it's certainly not spartan-if you consider the cooking equipment,ingredients,time and preparation. This is NOT a cookbook for anyone on a budget or without the fancy tools. How many people have dry ice on hand for cooking? It is,however,a delight for the eyes and one can learn some food science.
"Day at elBulli" begins with the early morning preparations, gathering the ingredients (there are sumptuous pictures of Adria on the beach getting seaweed),and finishes with turning out the lights at 2 in the morning. There's the history of the restaurant, Adria's complex recipes,people enjoying the food. It's a book worth feasting on!
great gift November 25, 2008
0 out of 1 found this review helpful
purchased the book as a gift for my son who is a chef he was very excited when he unwrapped the gift he tells me the book is excellent
Sumptious - Like Being There November 25, 2008
1 out of 1 found this review helpful
This is a must have if you are fan of a chef who many consider to be one of the greatest if not the greatest chef in the world. While it is virtually impossible to get a table at Ferran's restaurant, El Bulli, in Spain, I was fortunate enough through pure luck to score a seat. It exceeded my wildest expectations. But the thing about great food is that it difficult to capture the tastes, flavors and smells so that you can re-live the magic. "A Day at El Bulli" is the closest thing I have found to allowing me to re-live the world class dining experience and the wondrous food that Ferran creates in his laboratory / kitchen. Simply the best and should be top of the reading list for the truly passionate foodie.
A fly on the wall November 12, 2008
1 out of 1 found this review helpful
I just purchased this book yesterday- thrilled to find a Ferran Adria book under $50 and was up till 2am devouring it- not only does it have quite a few of Ferran's recipe's it also gives one great insight into his psyche and the whole operation at elBulli. The many photo's transport you into the midst of this world famous restaurant witnessing the meticulous preparation of the food and the anticipation and delight of the patrons- it's truly a feast for the eyes and it has made me even more determined to secure a reservation at this temple of gastronomic delights
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