Search Results for el Bulli

El Bulli - Cooking in Progress

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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
A Kanopy streaming video Cover Image

El Bulli [videorecording] : cooking in progress.

2024-05-06T13:27:54Z

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

The Sorcerer's Apprentices : A Season at el Bulli.

2024-05-06T13:27:54Z

by Abend, Lisa.
Call Number 641.5092
Publication Date 2011
Format: Electronic Resources
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El Bulli 1998-2002 / Ferran Adria, Juli Soler, Albert Adria.

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by Ferran, Adrià.
Call Number 641.5946 FER
Publication Date 2003 2002
Format: Books

El Bulli : 2003-2004 / Ferran Adrià, Juli Soler, Albert Adrià.

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by Ferran, Adrià.
Call Number 641.5946 FER
Publication Date 2005
Format: Books

El Bulli : 1994-1997, a period that marked the future of our cuisine / Ferran Adria?, Juli Soler, Albert Adria?.

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by Adria, Ferran.
Call Number 641.5946 ADR
Publication Date 2006
Format: Books

Ferran Adrià and El Bulli : the art, the philosophy, the gastronomy / Jean-Paul Jouary with Ferran Adria : photographs by Francesc Guillamet.

2024-05-06T13:27:54Z

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

The family meal : home cooking with Ferran Adriá.

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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

A Day at elBulli : an insight into the ideas, methods and creativity of Ferran Adria/ Ferran Adria, Juli Soler, Robert Adria.

2024-05-06T13:27:54Z

by Adria, Ferran
Call Number 641.5946 ADR
Publication Date 2008
Format: Books

A day at elBulli : an insight into the ideas, methods and creativity of Ferran Adria/ Ferran Adrià, Juli Soler, Albert Adrià.

2024-05-06T13:27:54Z

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

Decoding Ferran Adria [digital videorecording].

2024-05-06T13:27:54Z

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

The menu : a history : memorable meals from Elvis' wedding breakfast to eating on the moon / Eve Marleau.

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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

Modern Gastronomy [electronic resource] : A to Z

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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
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Best food writing 2010 / edited by Holly Hughes.

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by Hughes, Holly.
Call Number 641.3 BES
Publication Date 2010
Format: Books

The Juice : Vinous Veritas.

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by McInerney, Jay.
Call Number 641.22
Publication Date 2012
Summary Acclaimed novelist and wine connoisseur Jay McInerney returns to the grapevine in this captivating new book, perfect for buffs and beginners alike.
Format: Electronic Resources
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Comfort me with offal : Ruth Bourdain's guide to gastronomy / Ruth Bourdain.

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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

Taste buds and molecules : the art and science of food, wine, and flavor / François Chartier ; translated by Levi Reiss..

2024-05-06T13:27:54Z

by Chartier, Francois
Call Number 641.622 CHA
Publication Date 2012
Summary ""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 and wine 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"-- "This book presents a completely new way of looking at the world of wine, devised by award-winning sommelier Francois Chartier. Chartier has dedicated over twenty years of passionate research to the molecular relationships between wines and foods. This is the first book to present his findings, and approaches the subject of food-and-wine pairing from a molecular level. By looking at the flavor compounds inherent in some of our favorite foods and wines, Chartier has identified the keys to successfully pairing the ideal foods and wines together. His groundbreaking work on this subject has led to collaborations with some of the world's greatest chefs, including celebrated chef Ferran Adria of El Bulli in Spain, who has contributed a foreword to this book"--
Format: Books
Cover image http://catalogimages.wiley.com/images/db/jimages/9781118141847.jpg