No ha sido suficiente un libro. Siete volúmenes han sido necesarios para condensar, explicar e ilustrar las genialidades creativas de Ferrán Adrià, uno de los cocineros más importantes del mundo, durante su aventura en ElBulli. Esta edición de lujo que publica ahora en marzo Phaidon (atención al precio: 525 €), pone el broche a una etapa que Adrià dio por clausurada cuando cerró este restaurante con tres estrellas Michelin para dedicarse a su nuevo proyecto ElBullifoundation.
La edición elBulli2005-2011, recoge cada una de las 700 recetas que Adrià diseñó con su equipo durante los siete últimos de ElBulli a lo largo de 2700 páginas y 1400 fotografías en color. Todo un monumento editorial que busca preservar y documentar con detalle el legado de este Picasso de la cocina. “Esta compilación de su cocina, técnicas y proceso creativo no tiene precio, tanto como libro de cocina, como un imprescindible de la cocina del siglo 21”, explica el co-autor de Modernist Cuisine Nathan Myhrvold.
A parte de la apabullante explosión visual de los planteamientos de ElBulli, el libro se acompaña con explicaciones detalladas sobre como dar con ingredientes difíciles de encontrar, el uso de nuevas técnicas y procesos. ¿Un libro de cocina o un libro de arte? Probablemente ambas cosas y mucho más. Y es que Adrià, un auténtico apasionado de lo que hace, exprimió las posibilidades de la cocina creativa, sin miedo a caminar por terrenos agrestes y rutas absolutamente alternativas.It wasn’t enough with just one book. It’s essential seven volumes to condense, explain and illustrate the creative genius of Ferrán Adrià (one of the most important chefs in the world) during his adventure in ElBulli. This March, Phaidon will publish this luxury edition (pay attention to the price: 525€) and will put the finishing touch to a stage, which Adrià ended when he closed the 3 Michelin Restaurant to spend more time on his new project ElBullifoundation.
Throughout the 2700 pages and 1400 color pictures, the 2005-2011 elBulli edition collects each of the 700 recipes that Adrià designed with all his team during the last seven years in ElBulli. A huge editorial that seeks to preserve and to document with detail the legacy of this Picasso of the kitchen. “This record of his cuisine, techniques, and creative process is invaluable both as a book to cook from, and as one of the foundations of 21st century food”, says the co-author of the Modernist Cuisine, Nathan Myhrvold.
Apart from the overwhelming visual explosion of the ElBulli’s approach, the book is followed by meticulous explanations about how to get ingredients that are hard to find, the use of new techniques and processes. Would you say it’s a cookbook or an art book? Perhaps the answer is both of them and much more. Adrià (who is an authentic passionate of everything he performs) squeezed all the possibilities of creative cuisine with no fear to walk in rough terrain and on paths that are undeniably alternatives.
It wasn’t enough with just one book. It’s essential seven volumes to condense, explain and illustrate the creative genius of Ferrán Adrià (one of the most important chefs in the world) during his adventure in ElBulli. This March, Phaidon will publish this luxury edition (pay attention to the price: 525€) and will put the finishing touch to a stage, which Adrià ended when he closed the 3 Michelin Restaurant to spend more time on his new project ElBullifoundation.
Throughout the 2700 pages and 1400 color pictures, the 2005-2011 elBulli edition collects each of the 700 recipes that Adrià designed with all his team during the last seven years in ElBulli. A huge editorial that seeks to preserve and to document with detail the legacy of this Picasso of the kitchen. “This record of his cuisine, techniques, and creative process is invaluable both as a book to cook from, and as one of the foundations of 21st century food”, says the co-author of the Modernist Cuisine, Nathan Myhrvold.
Apart from the overwhelming visual explosion of the ElBulli’s approach, the book is followed by meticulous explanations about how to get ingredients that are hard to find, the use of new techniques and processes. Would you say it’s a cookbook or an art book? Perhaps the answer is both of them and much more. Adrià (who is an authentic passionate of everything he performs) squeezed all the possibilities of creative cuisine with no fear to walk in rough terrain and on paths that are undeniably alternatives.
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