El Bulli 1994 1997 Vol. 2 English Edition Juli Soler

ISBN: 9788478715343

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El Bulli 1994 1997 Vol. 2 English Edition  by  Juli Soler

El Bulli 1994 1997 Vol. 2 English Edition by Juli Soler
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With the El Bulli series of cookbooks, Adria and his collaborators have created a completely unique guide that raises cooking to an art form never before captured. EL BULLI 1994-1997, the third volume to be published by Ecco, presents recipes and anMoreWith the El Bulli series of cookbooks, Adria and his collaborators have created a completely unique guide that raises cooking to an art form never before captured.

EL BULLI 1994-1997, the third volume to be published by Ecco, presents recipes and an analysis of the philosophy behind their creation, development, and culinary technique. Visually stunning, it is another must-have for foodies of the highest category and is as awe-inspiring as the meals served at its namesake.Ferran Adria is widely considered to be the most innovative chef in the world today. 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 of 25 or more courses.

For six months out of the year, Adrias staff, including trained chefs and university scientists, conduct about 5,000 experiments to create his conceptual dishes. The restaurant is open for dinner the rest of the year, though of the hundreds of thousands who try to get a reservation, only about 8,000 are successful. Guests marvel at the dishes, which engage all the senses: caramel-covered quails egg served on a silver spoon, edible fish skeleton wrapped in cotton candy, olive oil soup, where one first inhales orange blossoms seeping out of a balloon.

His dishes are always provocative and extraordinary.



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