From: elBulli 2005–2011: Ferran Adrià, Juli Soler, Albert Adrià, Phaidon

Books: elBulli 2005–2011

‘Tis The season to be jolly and I’d be feeling very jolly indeed if I found this lovely set of catalogues: elBulli 2005-2011, published by Phaidon in 2016, as a gift under my Christmas tree.

Whilst all of us foodie’s will probably be tempted to view and buy on the name of the legendary restaurant alone, if you need to know more, this, from Phaidon’s website, should be enough to start you clicking through on the link above:

elBulli 2005-2011 is the catalogue raisonné of elBulli, which was widely regarded as the world’s best restaurant until its closure in 2011. Having held three Michelin stars from 1997 to 2011, and regularly voted “Best Restaurant in the World” by a panel of 500 industry professionals, elBulli was at the forefront of the restaurant scene from when Ferran Adrià became sole head chef in 1987. The restaurant only opened for six months every year in order that the rest of the year could be spent developing a completely new menu for each season. Many hours of development work went into the creation of each spectacular dish at the purpose-built elBulli workshop in Barcelona, and the gastronomic innovations of the creative team have influenced restaurants and chefs around the world.

elBulli 2005-2011 is made up of seven volumes, one for each season that the restaurant was open between 2005 and 2011. Each volume starts with a catalogue of photographs of every dish that was served at the restaurant during that year and finishes with detailed recipes explaining how to make every component. There are also notes on hard-to-find ingredients, new techniques, finishing and presentation. The recipes are divided by course, following the unique structure of the elBulli menu: cocktails, snacks, tapas, pre-desserts, desserts and morphings.

The final volume, Evolutionary Analysis, focuses on the creative evolution of the restaurant, key discoveries, produce and analysis of the influences and creative methods that were prominent during each season. Chapters will cover new products, techniques and technologies on a year-to-year basis, looking in depth at how all of the processes combined to continually drive the cuisine at elBulli forward.

… An essential addition to the shelves of anyone interested in modern gastronomy, this is the last chance to uncover the secrets of the world’s most-innovative kitchen, now closed forever.

So, if you have a spare £425 to spend on a very special gift for someone you love who adores spectacular food … 🎄

From: elBulli 2005–2011: Ferran Adrià, Juli Soler, Albert Adrià, Phaidon
From: elBulli 2005–2011: Ferran Adrià, Juli Soler, Albert Adrià, Phaidon
From: elBulli 2005–2011: Ferran Adrià, Juli Soler, Albert Adrià, Phaidon
From: elBulli 2005–2011: Ferran Adrià, Juli Soler, Albert Adrià, Phaidon
elBulli 2005–2011: Ferran Adrià, Juli Soler, Albert Adrià, Phaidon
elBulli 2005–2011: Ferran Adrià, Juli Soler, Albert Adrià, Phaidon

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