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Ferran Adrià and ElBulli : The Art, the Philosophy, the Gastronomy by Jean-Paul Jouary, Francesc Guillamet and Ferran Adrià (2014, Hardcover)

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You are purchasing a Good copy of 'Ferran Adria and elBulli: The Art, The Philosophy, The Gastronomy'. Condition Notes: All pages and cover are intact including the dust cover, if applicable. Spine may show signs of wear.

About this product

Product Identifiers

PublisherAbrams, Inc.

ISBN-101468308998

ISBN-139781468308990

eBay Product ID (ePID)174966707

Product Key Features

Book TitleFerran Adrià and Elbulli : the Art, the Philosophy, the Gastronomy

Number of Pages160 Pages

LanguageEnglish

TopicRegional & Ethnic / Spanish, General

Publication Year2014

IllustratorYes

GenreCooking

AuthorJean-Paul Jouary, Francesc Guillamet, Ferran Adrià

FormatHardcover

Dimensions

Item Height0.8 in

Item Weight30 oz

Item Length9.8 in

Item Width8.2 in

Additional Product Features

Intended AudienceTrade

LCCN2016-461119

Grade FromTwelfth Grade

SynopsisCatalan chef Ferran Adrià is one of the most lauded culinary masters on the planet, and his three Michelin-star restaurant, elBulli, was consistently rated as the best in the world., Has the art of cooking become a high art, thanks to Adria and his contemporaries? Jean-Paul Jouary answers this question with elegance and insight, revealing the inner development of Adria in his journey to dismantle the established rules behind the science and art of gastronomy. Jouary reveals the exquisite artistry of Adria's cuisine and contextualizes it at the intersection of gastronomy, food science, philosophy and fine art, appealing to the food enthusiast as well as to the professional chef. With superb photographs by Francesc Guillamet, official photographer of elBulli restaurant, the book evocatively pictures the experimental culinary creations of this artist-chef and includes a previously-unpublished personal interview with Adria himself., In July 2011, Adrià closed elBulli in order to revolutionize not the art of cooking, but his art of cooking, with plans to open a creativity center for chefs and launch LaBullipedia--"a Western haute cuisine Wikipedia." Has the art of cooking become a high art, thanks to Adrià and his contemporaries? Jean-Paul Jouary answers this question with elegance and insight, revealing the inner development of Adrià in his journey to dismantle the established rules behind the science and art of gastronomy. Jouary reveals the exquisite artistry of Adrià's cuisine and contextualizes it at the intersection of gastronomy, food science, philosophy and fine art, appealing to the food enthusiast as well as to the professional chef. With superb photographs by Francesc Guillamet, official photographer of elBulli restaurant, the book evocatively pictures the experimental culinary creations of this artist-chef and includes a previously-unpublished personal interview with Adrià himself.

LC Classification NumberTX910.5.A25J67 2014