Finally, there a recipes for a number of the restaurant's unique dishes, but the recipes are nothing like you have seen before. The book also provides a biography of Adria, of the restaurant, of the evolution of Adria's innovative cuisine, of what Adria and his crew do in developing new dishes during the six months the restaurant is closed each year. This book is the photo and text portrait of a day at El Bulli, including the activities of everybody from the people and places the restaurant buys its food from to the chefs, the sous chefs, the waitstaff, and, eventually, those only 8000 persons a year lucky enough (and rich enough) to spend over 200 Euros per person for the tasting menu of 30 or so innovative courses. Ferran Adria is considered by some/many culinary experts as the world's greatest chef and El Bulli (in Spain) as one of the premier restaurants anywhere.
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