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:
2633.3433
by
Adria, Ferran
Call Number
641.5946 ADR
Publication Date
2008
Format:
Books
Relevance:
4.0555
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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:
3.1779
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:
2.9312
by
Adria, Ferran.
Call Number
641.5946 ADR
Publication Date
2006
Format:
Books
Relevance:
2.8469
by
Ferran, Adrià.
Call Number
641.5946 FER
Publication Date
2003 2002
Format:
Books
Relevance:
2.7594
by
Ferran, Adrià.
Call Number
641.5946 FER
Publication Date
2005
Format:
Books
Relevance:
2.7223
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:
2.5161
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:
0.3750
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:
0.2315
by
Adria, Ferran.
Call Number
XX(150666.1)
Publication Date
2009
Summary
Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine's Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food's preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrià's culinary knowledge into a practical handbook that will mor
Format:
Electronic Resources
Relevance:
0.2121
by
Bourdain, Ruth
Call Number
641.013 BOU
Publication Date
2012
Summary
"Twitter sensation and culinary mash-up Ruth Bourdain, winner of the 2011 James Beard Foundation Award for Humor, is your personal guide on this culinary adventure, sharing a wealth of knowledge acquired through years in restaurant kitchens, experimentation with food porn, smoking tangerine zest, and an unfortunate incident involving a durian. Along the way, Comfort Me with Offal features vivid and fascinating personal stories from Ruth Bourdain's extraordinary life in food, including appearances from many of the world's most renowned chefs"--P. [4] of cover.
Format:
Books
Relevance:
0.1336
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