Hardcover: 528 pages
Publisher: Phaidon Press; Rei Upd edition (December 3, 2012)
Product Dimensions: 8.8 x 2 x 11.8 inches
Shipping Weight: 5.8 pounds (View shipping rates and policies)
Average Customer Review: 4.0 out of 5 stars See all reviews (6 customer reviews)
Best Sellers Rank: #231,472 in Books (See Top 100 in Books) #64 in Books > Cookbooks, Food & Wine > Regional & International > European > Spanish #127 in Books > Cookbooks, Food & Wine > Professional Cooking #356 in Books > Cookbooks, Food & Wine > Celebrities & TV Shows
The magic of this book is it's inspirational nature. It is the story of a creative genius responsible for the experience named multiple times "the best restaurant in the world." Although it is photo-driven, the careful reader will come away with message at the heart of the book: to succeed, creativity must be given ample time, place and patience. Nurture your creativity and the results will exceed your wildest expectations. I've long been fascinated with the creativity (which I feel is a universal human trait) and how to tease it out and optimize it in a process that makes sense. Ferran Adria managed to do that and, along the way, created a world-renowned restaurant and a new way of looking at food. That's the second takeaway of this book--your kitchen (any kitchen really) can be a laboratory; divorced from the confining assumptions about ingredients, the possibilities for new and exciting culinary creations are simply endless. For someone who loves food and creative cooking, this is just the book to inspire and spur creativity.
I bought this cookbook for my son who is an executive chef. He had been wanting this cookbook for quite some time, and my daughter-in-law suggested it as a gift for Chrismtas this past year. It was not very expensive, especially compared to other famous chef's cookbooks, and he loves it!
A day at el Bulli is a gres t book with incredible insight into a day and life of Ferran Adria and the incredible industry changing restaurant. I would recomend this book to any chef or foody who loves high end culinary dining and is interested in how day to day workings of a michelin star restaurant's run and come up with ground breaking dishes.
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