A Day at elBulli
Product ID: 51348958
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A Day at elBulli: An insight into the ideas, methods and creativity of Ferran Adrià: 0000
| Best Sellers Rank | #192,908 in Books ( See Top 100 in Books ) #44 in Spanish Cooking, Food & Wine #51 in Professional Cooking (Books) #887 in Celebrity & TV Show Cookbooks |
| Customer Reviews | 4.6 4.6 out of 5 stars (117) |
| Dimensions | 8.75 x 1.75 x 11.75 inches |
| Edition | Reissue,Updated |
| ISBN-10 | 0714865508 |
| ISBN-13 | 978-0714865508 |
| Item Weight | 5.96 pounds |
| Language | English |
| Print length | 632 pages |
| Publication date | December 3, 2012 |
| Publisher | Phaidon Press |
S**S
A unique piece of restaurant history
El Bulli is a worldwide known restaurant that has now closed as a trading site but continues more as a foundation in its own right. This book has numerous photos of the business throughout all the stages plus narrative and recipes. A valued addition to a cookery library.It arrived swiftly and was well packaged.
M**T
EXCELLENT
BROUGHT AS A GIFT FOR MY SON WHO IS A CHEF HE CANT PUT THE BOOK DOWM THERE IS IS MUCH OF INTREST TO A EXPERIENCED CHEF
A**R
Five Stars
A+++++
S**S
Five Stars
Perfect
A**L
Five Stars
Beautiful memoir of this defunct restaurant
A**R
Five Stars
Bought as a gift, very appreciated.
R**R
A Day at ElBulli
A complete waste of money.An unnecessarily large book of 528 pages - mainly of boringly repetitive and unnecessary pictures with less interest than my navel.Boringly repetitive.Boringly repetitive - and unnecessaryBoringly repetitive.Boringly repetitive -get it?Appears to have been written with the main aim of boosting the ego of the author
S**N
A pretty exhaustive account of
A pretty exhaustive account of, as the title says, a day at elBulli. The photos alone are drool-inducing stuff for food porn addicts like myself, and the behind the scenes bits are interesting, although there's a fair amount of padding; do we really need a double page spread of a dozen photos of some guy opening the gate to the car park? But what really makes it worthwhile is the text explaining Adria's culinary philosophy and methods. This is going to have to do as I never managed to successfully book a table (I tried for four consecutive years, without success).
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