Sinopsis

The first book to record elBulli’s final and most creative years. Over 2,500 pages drawn from the meticulously documented personal archives of Ferran Adrià. Seven volumes, presented in a custom slipcase, bring elBulli to life and provide the only way to experience what is still considered to be the most innovative restaur ant in the world. Closely examines the techniques and technologies that helped the elBulli team redefine the course of contemporary gastronomy. Captures a vital moment in culinary history when Ferran shifted the way we codify cuisine and think about the creative process. The first six volumes contain over 700 recipes created from 2005–2011, each with a stunning photograph. The seventh volume provides an evolutionary analysis of the restaurant, outlining Ferran’s creative process and allowing readers to cross reference recipes by season, technique and technology. 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 Adrià. 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.