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  • A Day at elBulli: An Insight into the Ideas, Methods and Creativeity of Ferran Adria

    By Ferran Adria

    Our Price: $25.00
    • Format: Hardcover
    • ISBN-13: 9780714848839
    • Publisher: Phaidon
    • Published: October 2008
    An exclusive look behind the scenes of the world's best restaurant, created by Ferran Adria, the best chef in the world! This 600-page book is the first to reveal Adria's technical secrets and food philosophy: a unique opportunity to explore his creative methods and those outstanding dishes! With fully illustrasted recipes and diagrams. Includes over 1,200 photographs documenting the painstaking preparations for just one day of service!
  • A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria

    By Ferran Adria

    Our Price: $59.95
    • Format: Oversize Hardcover
    • ISBN-13: 9780714865508
    • Publisher: Phaidon Press
    • Published: December 2012
  • Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs

    By Ferran Adria

    Our Price: $14.95 - $15.00
    • Format: Oversize Paperback
    • ISBN-13: 9780714859576
    • Publisher: PHAIDON
    • Published: November 2010
    This unprecedented surey of the most significant chefs working today present 100 of the best - from around the world - selected by Ferran Adria, Mario Batali, Shannon Bennett, Alain Ducasse, Fergus Henderson, Yoshiro Murata, Gordon Ramsay, Rene Redzepi, Alice Waters, and Jack Yu. Whether experimenting with new components and adventurous combinations, or producing simple, traditional food made with fresh, locally sourced ingredients, these chefs are pushing their crafts to new heights. With its vast and varied selection of recipes COCO is an unrivalled snapshot of what is happening in current gastronomy. Arranged alphabetically, COCO prewents each selected chef over four pages. The first pages include a sample menu, images of the restaurant, the kitchen, and the chef at work, a brief biography, and an insightful text by the chef-curator explainig his or her choice. These are followed by a selection of recipes accompanied by photographs. In the back of the book, each of the chef-curators discusses a specific dish that has had a particular significance throughout his or her career, accompanied by the recipe and a photograph of the dish. Glossary, Restaurant Directory, Index, Notes. 440p.
  • Day At Elbulli

    By Ferran Adria

    Our Price: $20.00
    • Format: Oversize Paperback
    • ISBN-13: 9780714856742
    • Publisher: PHAIDON
    • Published: June 2010
    ElBulli has been at the very forefront of the international restauranst scene since Ferra Adria became sole head chef in 1987. This book is the first to reveal Adria's technical secrets and food philosophy - a unique opportunity to explore Adria's creative methods, extraordinary techniques and outstanding dishes, with fully illustrated recipes and diagrams. The book documents all the activities and processes that make up just oneday ofservice with this stunning visual account of the kitchens, staff, creative workshop, dishes, the restaurant itself and its surroundings near the town of Roses, north east of Barcelona. Illus., 1100 color phographs. 632p.
  • elBulli 2003 [together with] elBulli 2004 [together with] 1983 - 2002 Updating of the Evolutionary Analysis

    By Ferran Adria

    Our Price: $90.00
    • Format: Hardcover
    • ISBN-13: 9789111590471
    • Publisher: ElBullibooks
    • Published: 2005
    [Barcelona]. (ElBullibooks). (2005). 2 volumes. 4to. With CD in accordian fold insert. Clean, tight copy. Negligible bumping to spine ends. Minimal rubbing to d.j. Some bumping and rubbing to slipcase. NF/NF in VG Slipcase. THE SET:
  • elBulli 2005-2011

    By Ferran Adria

    Our Price: $449.95
    • Format: Hardcover
    • ISBN-13: 9780714865485
    • Publisher: Phaidon Press
    • Published: March 2014
  • Ferran Adria and elBulli: The Art, the Philosophy, the Gastronomy

    By Jean-Paul Jouary

    Our Price: $17.50
    • Format: Hardcover
    • ISBN-13: 9781468308990
    • Publisher: The Overlook Press
    • Published: March 2014
    Combining the worlds of gastronomy, food science, philosophy and fine art, a French philosopher and professor discusses whether or not cooking has become a high art, particularly based on the career of chef Ferran AdriĆ .
  • Kaiseki

    By Yoshihiro Murata

    Our Price: $45.00
    • Format: Hardcover
    • ISBN-13: 9781568364421
    • Publisher: Kodansha Amer Inc
    • Published: August 2012
  • Molecular Gastronomy: Scientific Cuisine Demystified

    By Jose Sanchez

    Our Price: $65.00
    • Format: Hardcover
    • ISBN-13: 9781118073865
    • Publisher: Wiley
    • Published: April 2015
  • Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor

    By Francois Chartier

    Our Price: $37.50
    • Format: Oversize Hardcover
    • ISBN-13: 9781118141847
    • Publisher: Wiley
    • Published: February 2012
    ""If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."--Globe and MailThis award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food andwine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or "molecular" cuisine. The Canadian edition of Taste Buds and Molecules was a 2011 IACP Award nominee, and the original French-language edition, Papilles et Molecules, was named the Best Cookbook in the World in the category of Innovation at the 2010 Paris World Cookbook Awards. The book includes a foreword by Juli Soler and Ferran Adria of El Bulli, who worked closely with Chartier in planning the menus at their renowned restaurant"--
  • The Family Meal: Home Cooking with Ferran Adria

    By Ferran Adria

    Our Price: $26.95
    • Format: Oversize Hardcover
    • ISBN-13: 9780714862538
    • Publisher: Phaidon Press
    • Published: October 2011
    This first book of home-cooking recipes by the renowned chief of the legendary elBulli restaurant contains thirty-one menus and ninety-three recipes for the simple tasty dishes that the elBulli staff eats for dinner. It includes step-by-step instructions showing how to make everyday classics such as guacamole, roast chicken, and chocolate cake. It also features quick and cost-effective menus to cook for 2, 6, 20 or 75 people. Glossary, Index. Illustrated with hundreds of color photographs. 384p.

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