Ferran Adri? is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. 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. In el Bulli 1998-2002, Adri? and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, the first to be structured like an art catalogue, is filled with full color photographs, presenting not only el Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique ?this is also the first cookbook in which a chef explains the source of inspiration for all his recipes (371), the influences behind his creation, the reasons for the techniques used.
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