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
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
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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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