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elBulli 2005-2011 presents for the first time the collection of dishes from the iconic elBulli in Roses, Spain, during its final years as a restaurant. Voted 'Best Restaurant in the World' five times, elBulli was the world's most sought-after restaurant and was legendary for the gastronomic innovations of its head chef, Ferran Adria.
Every year the menu was completely different, and over a hundred brand new dishes were developed by the creative team at the elBulli workshop in Barcelona. The dishes were created over a six-month period using innovative techniques and concepts that pushed the boundaries of high-end restaurant cuisine.
A catalogue of the restaurant's remarkable creative evolution during its final years, elBulli 2005-2011 provides detailed recipes and colour photographs for each new dish, as well as analysis of the creative methods and explanations of new techniques.
About the Authors
Ferran Adria (b.1962) is recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years.
Albert Adria (b.1969) joined elBulli in 1985 and quickly developed a passion for pastry. He was creative director of the elBulli workshop, as well as being responsible for 'the sweet world'. Since the closure of elBulli in 2011, Albert has gone on to open two new venues in Barcelona (Tickets, a tapas bar and restaurant, and 41-, a cocktail bar), both to great acclaim.
Juli Soler (b.1949) joined elBulli as restaurant manager in 1981. As well as hiring Ferran Adria, he brought the front-of-house service to a standard never seen before in Spain.
'elBulli 2005 - 2011 continues Ferran's impressive, contemporary legacy. These volumes are not about who you are or what you cook - this is about understanding a new theory of cooking and cuisine. No one has ever come close to accomplishing what he has done for this industry. A must for any passionate cook.' -- Daniel Bouloud, Chef and Owner, The Dinex Group
'elBulli 2005 - 2011 is an inspiration to cooks to continually question the status quo.' -- David Chang, Chef and Founder, Momofuku
'The catalogue raisonne digs into some of elBulli's most influential years, charting its groundbreaking techniques and presentations. Cerebral stuff, for sure, but we'd expect no less from a man who once dreamed about making hot ice cream.' -- Bon Appetit
'One of the most hotly anticipated cookbooks of 2014.' -- Good Morning America
Format: Boxed, Slipcased or Casebound
Number Of Pages: 2720
Published: 1st March 2014
Country of Publication: GB
Dimensions (cm): 33.1 x 25.0 x 26.0
Weight (kg): 20.0
Edition Number: 1