elBulli 2005 – 2011: Ferran Adria

elBulli 2005 – 2011: Ferran Adria

The Picasso of culinary arts, Ferran Adriá of the famed restaurant elBulli reached an unrivaled place in the food world between the years 2005 and 2011. During this intensely fertile period, Ferran and his team challenged the way we think about cuisine and altered our understanding of the creative process itself. The seven volumes in this stunning catalogue raisonné comprise the first and only window into elBulli’s final and most exceptional years.

elBulli 2005-2011 by Ferran Adria – See More or Buy Now

This record of his cuisine, techniques, and creative process is invaluable both as a book to cook from, and as one of the foundations of 21st century food. Nathan Myhrvold, co–author of Modernist Cuisine

With 2700 pages, 1400 color photographs, 700 recipes, and an elegant acrylic presentation case, elBulli 2005 – 2011 is as much an object of beauty as it is a chronicle of Ferran’s transformation from admired chef to true genius.

One hundred years from now, cooking will not be understood without the presence of Ferran Adriá. This astonishing collection of ideas, flavors, and design is a window into one of the world’s most creative minds and reveals the legacy that Ferran and the elBulli team leave behind in the worlds of cuisine and art. Jose Andres, Chef and Restaurateur, Think Food Group

Ferran Adria (b.1962) is recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years. Albert Adria (b.1969) joined elBulli in 1985 and quickly developed a passion for pastry. He was creative director of the elBulli workshop, as well as being responsible for ‘the sweet world’. Since the closure of elBulli in 2011, Albert has gone on to open two new venues in Barcelona (Tickets, a tapas bar and restaurant, and 41-, a cocktail bar), both to great acclaim. Juli Soler (b.1949) joined elBulli as restaurant manager in 1981. As well as hiring Ferran Adria, he brought the front-of-house service to a standard never seen before in Spain.