søndag, desember 29, 2013

elBulli 2005-2011 $537,50

elBulli 2005-2011

Since shuttering his restaurant to the public in 2011 to begin its conversion to the elBulli foundation, a think tank for creativity across the arts, Ferran Adrià and his team have dedicated themselves to pouring through the extensive elBulli archives to document and analyze their creative output. The result is elBulli 2005 - 2011, the first and only complete record of elBulli?s final and most innovative years.

elBulli 2005 - 2011 captures a vital moment in culinary history, when Ferran shifted the way cuisine is codified and altered the way we think about the creative process. With one volume for each of the seven seasons the restaurant was open between 2005 and 2011, the collection features each of the over 750 recipes created during the period with texts written, edited and extensively tested by Ferran and his team.

Each of the first six volumes comprises a catalogue of color photographs for each dish developed in the corresponding season accompanied by detailed recipes explaining how to create every component. There are notes on hard to find ingredients, techniques, finishing and presentation. Following elBulli?s unique menu structure, the recipes are divided by courses: cocktails, snacks, tapas, pre-desserts, desserts and morphings.

The seventh volume, Evolutionary Analysis, focuses on the creative evolution of the restaurant, tracking key discoveries and products, and examining the influences and creative methods that were prominent during each of elBulli?s seasons. Utilizing and explaining the unique system of color-coding and symbols that Adrià developed in his Barcelona lab, the volume introduces readers to the language of elBulli?s creative team. The system offers a navigational tool with which to reference the other six volumes and a window through which to view how all the processes combined to drive the cuisine at elBulli forward.

For the first time, the comprehensive volumes of elBulli 2005 - 2011 will allow anyone with an interest in the creative process and modern gastronomy an exclusive opportunity to uncover the secrets of the worlds most innovative kitchen.

elBulli 2005-2011