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.A Day at ElBulli by: Ferran Adria, Juli Soler, Albert Adria October 30, 2008 I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been ... Read More: >>See More Reviews & Details on A Day at ElBulli |
List Price: £29.95 City Travel Guides Price: £19.76 You Save: £10.19 (34%)Prices subject to change. Used Price: £19.85 |
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.El Bulli 2003-2004 by: Ferran Adria, Juli Soler, Albert Adria 2006-12 I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been ... Read More: >>See More Reviews & Details on El Bulli 2003-2004 |
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.El Bulli with CDROM by: Ferran Adria, Juli Soler, Albert Adria April 05, 2006 I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been ... Read More: >>See More Reviews & Details on El Bulli with CDROM |
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.El Bulli 1994-1997 by: Ferran Adria, Juli Soler, Albert Adria 2006-10 I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been ... Read More: >>See More Reviews & Details on El Bulli 1994-1997 |
List Price: £195.52 City Travel Guides Price: £174.75 You Save: £20.77 (11%)Prices subject to change. Used Price: £177.74 |
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.Cocinar En Casa by: Ferran Adria, Juli Soler, Albert Adria January 01, 2003 I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been ... Read More: >>See More Reviews & Details on Cocinar En Casa |
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.Un Dia En El Bulli (A day at El Bulli) by: Ferran Adria, Albert adria, Juli Soler 2007 I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been ... Read More: >>See More Reviews & Details on Un Dia En El Bulli (A day at El Bulli) |
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.El Bulli: 1998-2002 by: Ferran Adria, Juli Soler, Albert Adria 2005-08 The book, or "the object" as one can breathlessly call it is indeed a revolutionary reconceptualization of the hole idea of the cookbook. There has never been anything like it. Anthony Bourdain. Best selling author. Dec 22, 2002-e.gullet.com Any gastronomic library without this book will be viewed as incomplete. Robert Brown, on e.gullet.com Not only a document like this shock you. But it also puts everything you were doing till now in question. Some people are really rethinking our way of eating. Steve Klc, pastry chef Zaytinya, Jaleo Cafe Atlantico >>See More Reviews & Details on El Bulli: 1998-2002 |
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.El Bulli 2003-2004 edition 4 English by: Juli Soler,Albert Adrià Ferran Adrià 2006 The book, or "the object" as one can breathlessly call it is indeed a revolutionary reconceptualization of the hole idea of the cookbook. There has never been anything like it. Anthony Bourdain. Best selling author. Dec 22, 2002-e.gullet.com Any gastronomic library without this book will be viewed as incomplete. Robert Brown, on e.gullet.com Not only a document like this shock you. But it also puts everything you were doing till now in question. Some people are really rethinking our way of eating. Steve Klc, pastry chef Zaytinya, Jaleo Cafe Atlantico >>See More Reviews & Details on El Bulli 2003-2004 edition 4 English |
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.The Defense Acquisition Workforce: An Analysis of Personnel Trends Relevant to Policy, 1993-2006 (Technical Report) by: Susan M. Gates, Edward G. Keating, Adria D. Jewell, Lindsay Daugherty, Bryan Tysinger, Albert A. Robbert, Ralph Masi September 28, 2008 The book, or "the object" as one can breathlessly call it is indeed a revolutionary reconceptualization of the hole idea of the cookbook. There has never been anything like it. Anthony Bourdain. Best selling author. Dec 22, 2002-e.gullet.com Any gastronomic library without this book will be viewed as incomplete. Robert Brown, on e.gullet.com Not only a document like this shock you. But it also puts everything you were doing till now in question. Some people are really rethinking our way of eating. Steve Klc, pastry chef Zaytinya, Jaleo Cafe Atlantico >>See More Reviews & Details on The Defense Acquisition Workforce: An Analysis of Personnel Trends Relevant to Policy, 1993-2006 (Technical Report) |
List Price: £15.99 City Travel Guides Price: £15.19 You Save: £0.80 ( 5%)Prices subject to change. Used Price: £18.73 |
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.El Bulli 1994-1997 vol. 2 English Edition by: Ferran Adria, Albert Adria, Juli Soler March 31, 2006 The book, or "the object" as one can breathlessly call it is indeed a revolutionary reconceptualization of the hole idea of the cookbook. There has never been anything like it. Anthony Bourdain. Best selling author. Dec 22, 2002-e.gullet.com Any gastronomic library without this book will be viewed as incomplete. Robert Brown, on e.gullet.com Not only a document like this shock you. But it also puts everything you were doing till now in question. Some people are really rethinking our way of eating. Steve Klc, pastry chef Zaytinya, Jaleo Cafe Atlantico >>See More Reviews & Details on El Bulli 1994-1997 vol. 2 English Edition |