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Ferran The Inside Story of El Bulli and the Man Who Reinvented Food (Paperback)

Author:  Colman Andrews
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Learn more about Ferran:

Format: Paperback
ISBN-10: 1592406688
ISBN-13: 9781592406685
Sku: 220285596
Publish Date: 11/29/2011
Dimensions:  (in Inches) 8H x 5.25L x 0.75T
Pages:  321
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From the Publisher:

The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities.

Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world.

In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef 's rise from resort- hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." With a new afterword for the paperback edition, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has forever altered our understanding and appreciation of food and cooking.

Food-writer Colman Andrews tracks the journey of Catalonian-born Ferran Adria from his days as a dishwasher in a resort hotel to his position as chef of El Bulli in the small town of Rosas, Spain, and of Adria's rise as a brilliant innovator now considered by many to be the best chef in the world. Along the way, Adria's original techniques and preparations garnered attention for their boldness, but he also gained praise for novel combinations of foods and the intensity of flavors (cocoa butter with crispy ears of rabbit; tobacco-flavored blackberry crushed ice). Adria's reliance on high tech tools (he made the Pacojet famous) allow for presentations of astonishing complexity and visual dazzle. As with many geniuses, the work becomes the measure of the man.


"[V]eteran food journalist Colman Andrews is generally excellent at letting Adrià's work do the talking, even more than the chef himself." - Michaelangelo Matos 10/28/2010

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