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ISBN:8478710787
Author: Juli Soler,Albert Adria,Ferran Adria
ISBN13: 978-8478710782
Title: El Bulli 1994-1997 [With CD-ROM] (Spanish Edition)
Format: lrf mobi docx lit
ePUB size: 1156 kb
FB2 size: 1210 kb
DJVU size: 1279 kb
Language: Spanish
Category: Cooking Methods
Publisher: Rba (February 27, 2014)
Pages: 413

El Bulli 1994-1997 [With CD-ROM] (Spanish Edition) by Juli Soler,Albert Adria,Ferran Adria



El principio de esta obra coincide con la llegada de Ferran Adria a El Bulli, en agosto de 1983. Alli estaba Juli Soler. Adria describes some of his techniques but really gives no recipes. I think that even a professional chef will have difficulties in producing anything other than the few recipes they will have because one really needs to have scientific training as well. In the 2004 book, he is using liquid nitrogen to produce spectacular effects but the use of this product requires such specialised equipment and training that it is beyond the average chef's capabilities and finance. As an aesthetic exercise, all books are masterpieces

by Ferran Adria, Juli Soler, Albert Adria. ISBN 9788478710782 (978-84-7871-078-2) Hardcover, Rba, 2014. Founded in 1997, BookFinder.

El Bulli : 1998-2002 by Juli Soler, Ferran Adria and Albert Adria ENGLISH Pre-owned. Gently used, excellent condition. Comes with original case and reversible auxiliary tools/book guide. A Day at Elbulli by Juli Soler, El Bulli and Albert Adrià (2012, Hardcover). albert adria los postres de el bulli. Albert Adrià desserts d'el bulli - haute cuisine Ferran Adrià Juli Soler el bulli. e. 256 p. glossy paper, very good. El bulli t. 5 2005(espagnol).

Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu - often consisting of 25 or more courses. But if you want a reservation, get in line.

In 1994, Ferran Adrià and Juli Soler (his partner) sold 20% of their business to Miquel Horta (a Spanish millionaire and philanthropist and son of the founder of Nenuco) for 120 million pesetas  . El Bulli 1994–1997 (with Juli Soler and Albert Adrià). Cocinar en 10 minutos con Ferran Adrià, 1998, ISBN 84-605-7628-0. Celebrar el milenio con Arzak y Adrià (with Juan Mari Arzak), 1999, ISBN 84-8307-246-7.

El principio de esta obra coincide con la llegada de Ferran Adrià a El Bulli, en agosto de 1983. Allí estaba Juli Soler,i a ambos se sumaría Albert Adrià en 1985. Son veinte años de cocina,que se han querido traducir en un trabajo que refleje la evolución de este periodo. Con esta segunda entrega correspondiente a los años 1994-1997,se hace un recorrido por el periodo en el que la creación de elaboraciones, conceptos y técnicas fue formando estilos y características cada vez más personales.

El Bulli 1994-1997 with Doll. Chefs Contra El Hambre. Ferran Adri Cuaderno De Artista. Cooking, Wine, Methods - Gourmet, Cooking, Cooking, General, General, Methods - Professional, Cookery, Courses & Dishes - General, Gastronomy, Regional & Ethnic - Spanish.

El principio de esta obra coincide con la llegada de Ferran Adria a El Bulli, en agosto de 1983. Alli estaba Juli Soler, y a ambos se sumaraa Albert Adria en 1985. Son veinte anos de cocina, que se han querido traducir en un trabajo que refleje la evolucion de este periodo. Con esta segunda entrega correspondiente a los anos 1994-1997,se hace un recorrido por el periodo en el que la creacion de elaboraciones, conceptos y tecnicas fue formando estilos y caracteristicas cada vez mas personales. Una obra fruto de una reflexion rigurosa y objetiva, pero siempre realizada desde la sensibilidad y la pasion, elementos esenciales en la cocina de El Bulli.

Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line. Description in Spanish: El principio de esta obra coincide con la llegada de Ferran Adria a El Bulli, en agosto de 1983. Alli estaba Juli Soler, y a ambos se sumaraa Albert Adria en 1985. Son veinte anos de cocina, que se han querido traducir en un trabajo que refleje la evolucion de este periodo. Con esta segunda entrega correspondiente a los anos 1994-1997,se hace un recorrido por el periodo en el que la creacion de elaboraciones, conceptos y tecnicas fue formando estilos y caracteristicas cada vez mas personales. Una obra fruto de una reflexion rigurosa y objetiva, pero siempre realizada desde la sensibilidad y la pasion, elementos esenciales en la cocina de El Bulli.

Reviews: 3
Mall
This review is not about the book but about the seller. I don't know why I assumed this book was in spanish (that's how I wanted it) and bought it without hesitation because Ferran Adria is my husband's idol. I got it for my husband's birthday and when he opened it we realised that it was in english (El Bulli is in Spain). I contacted the seller asking to change this book for spanish one, he didn't have one, so when I said I wanted to return it he informed me that it didn't have the same price as before because we removed the film when we opened it. My final email was asking how much the difference would be, I never got an answer. Anyway, I have a book in english that my husband will have to translate every step of the way, and that was his birhtday present :(
Faezahn
awesome !!
Modifyn
This book and it's two sequels give an insight into the mind of a creative genius, Ferran Adria .They are VERY expensive and really mainly of use to the professional chef. Even then, I suspect that one would have to buy Adria's products to get a few recipes (these are very expensive in Australia). Adria describes some of his techniques but really gives no recipes. I think that even a professional chef will have difficulties in producing anything other than the few recipes they will have because one really needs to have
scientific training as well. In the 2004 book, he is using liquid nitrogen to produce spectacular effects but the use of this product requires such
specialised equipment and training that it is beyond the average chef's capabilities and finance .As an aesthetic exercise, all books are masterpieces.One can access some recipes on the internet but some of these suffer from translation errors (Spanish to English). Ph.D Qual.Chef.