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Ferran Adria and El Bulli

Ferran Adria and El Bulli

Author Jean-Paul Jouary

Regular Price: £19.99

Special Price £15.99

Availability: In stock

160 pages
246 x 206mm
Published Jun 2013
ISBN 9780233003832
Book Summary

Has cooking become an art form? One can claim without exaggeration that the Catalan chef Ferran Adrià is one of the most lauded culinary masters on the planet and his restaurant, El Bulli, was consistently rated as the best in the world. In July 2011, Adrià closed El Bulli in order to revolutionize not the art of cooking but his art of cooking, with plans to open a creativity centre for chefs and launch LaBullipedia - "a Western haute cuisine Wikipedia at the service of information but also creativity".

With superb photographs by Francesc Guillamet, the book evocatively pictures the experimental culinary creations of Ferran Adrià, artist-chef.

Author Bio

Jean-Paul Jouary is a French philosopher and essayist. Currently professor at Lycée Claude Monet and the École Nationale de Commerce in Paris, he has written 20 books on the philosophy of science. Passionate about food and wine, he attended Ferran Adrià and his kitchen for over 15 years, becoming convinced that the culinary creation is art itself.

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