by
Wetzel, Gereon
Call Number
XX(296010.1)
Publication Date
2015 2010
Summary
Three Michelin-starred chef Ferran Adria is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for 6 months time for Adria and his team to retire to his Barcelona cooking laboratory to create the new menu. Anything goes except copying oneself. With unprecedented access, EL BULLI - COOKING IN PROGRESS lets us step inside one of the world's premier haute cuisine restaurants, where the experimentation process is as wild, colourful and delicious as the food.
Format:
Video recording
Relevance:
170085.1875
Call Number
DVD 641.5946 EL
Publication Date
2012
Summary
"Three Michenlin-starred chef Ferran Adrià is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for six months, time for Adria and his team to retire to his Barcelona cooking laboratory to create the new menu. Anything goes...except copying oneself. With unprecedented access, "El Bulli : cooking in progress" lets us step inside one of the world's premier haute cuisine restaurants, where the experimentation process is as wild, colourful and delicious as the food"--Container.
Format:
Other
Relevance:
155136.0313
View Other Search Results
by
Abend, Lisa.
Call Number
641.5092
Publication Date
2011
Format:
Electronic Resources
Relevance:
126781.6406
by
Ferran, Adrià.
Call Number
641.5946 FER
Publication Date
2003 2002
Format:
Books
Relevance:
120278.0859
by
Ferran, Adrià.
Call Number
641.5946 FER
Publication Date
2005
Format:
Books
Relevance:
120278.0625
by
Adria, Ferran.
Call Number
641.5946 ADR
Publication Date
2006
Format:
Books
Relevance:
87262.7969
by
Jouary, Jean Paul
Call Number
641.5092 JOU
Publication Date
2013
Summary
Has cooking become an art form? One can claim without exaggeration that the Catalan chef Ferran Adria is one of the most lauded culinary masters on the planet and his restaurant, El Bulli, was consistently rated as the best in the world. This book evocatively pictures the experimental culinary creations of Ferran Adria, artist-chef.
Format:
Books
Relevance:
83002.4844
by
Adria, Ferran
Call Number
641.5 ADR
Publication Date
2011
Summary
A collection of simple, tasty and affordable receipes for the dishes that the staff at elBulli eats every day. Shows the reader the step-by-step secrets of how to plan, prepare and cook everyday meals in the easiest way possible.
Format:
Books
Relevance:
1755.5621
by
Adria, Ferran
Call Number
641.5946 ADR
Publication Date
2008
Format:
Books
Relevance:
2.7037
by
Adria, Ferran
Call Number
641.5946 ADR
Publication Date
2010 2008
Summary
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adria, the most creative chef working today. It is notoriously difficult to get a table, but for the first time A Day at elBulli opens the doors of the restaurant to everyone and documents hour-by-hour the painstaking preparations that take place every day. Illustrated with over 1,200 colour photographs, the book includes insights into the history of elBulli and into the life of Ferran Adria, as well as recipes and diagrams that reveal the creative secrets behind the spectacular dishes. A Day at elBulli provides a fascinating insight into the magical and rare experience of eating at elBulli.
Format:
Regular print
Relevance:
1.9141
Call Number
DVD 641.5092 DEC
Publication Date
2004
Summary
New York City chef/author Anthony Bourdain films the research laboratory of Ferran ADria, the most controversial and imitated chef in the world. Bourdain tracks Ferran's process from lab to once-in-a-lifetime meal at El Bulli restaurant.
Format:
Books
Relevance:
0.2500
by
Marleau, Eve, (Food writer) (Food writer), author.
Call Number
641.5409 MAR
Publication Date
2019
Summary
Fascinating and entertaining, the menu, as a record of the food we eat, tells us much about who we were and how we lived. From the historically significant to the unexpected, discover what was eaten at the first Nobel Prize dinner; what Barack Obama chose for his inauguration meal; what the Tsar and Tsarina ate at their infamous society balls; why the first pre-made sandwich was so significant; and what sort of inflight grub was served up at supersonic speeds on Concorde. Step in time to dinner dances at the Blackpool Tower Ballroom; delight in Elvis and Priscilla's wedding breakfast; marvel at the Titanic's last sitting and raise a glass to El Bulli's closing service.
Format:
Books
Relevance:
0.1622
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