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Author: Ferran Adria
Publisher: Harper Collins
ISBN: 0061146676
Category : Cooking
Languages : en
Pages : 424
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Book Description
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.
Author: Ferran Adria
Publisher: Harper Collins
ISBN: 0061146676
Category : Cooking
Languages : en
Pages : 424
Get Book Here
Book Description
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.
Author: Ferran Adria
Publisher: Ecco
ISBN: 9780060817572
Category : Cooking
Languages : en
Pages : 496
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Book Description
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 El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake.
Author: Ferran Adrià
Publisher: Phaidon Press
ISBN: 9780714856742
Category : Cooking
Languages : en
Pages : 0
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Book Description
For the first time, A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows unprecedented access to one of the world's most famous, sought-after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted 'Best Restaurant in the World' by a panel of 500 industry professionals, elBulli has been at the very forefront of the restaurant scene since Ferran Adria became sole head chef in 1987. Aimed at food enthusiasts as well as industry professionals, the book documents all the activities and processes that make up just one day of service with stunning colour photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its striking surroundings near the town of Roses, north east of Barcelona. The book starts with daybreak at 6.15 am, then shows visits to the local markets to source ingredients from 7.00 am, Ferran's arrival at the workshop, his morning creative experimentation session, the arrival of the rest of the brigade at 2.3 0 pm to begin the mise-en-place for the evening, the preparations of each guest's menu, the daily tasks of the front of house team, and the arrival of the first guests for dinner from 7.45 pm until the last guests' departure by 2.00 am. The menu is fully explained with detailed and technical recipes that reveal the full extent of the chefs' artistry. Innovative text inserts open the lid on the history of elBulli and Ferran Adria, the creative methods, the secret workshops, the technical processes behind the creation of a dish, the network of sensations and interactions that take place between a restaurant and its guests and the sensory experiences of eating, as well as the formidable reservations procedure and the structure of a meal into four theatrical 'acts'. A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria allows all lovers of good food to experience this spectacular restaurant to the full.
Author: Albert Adrià
Publisher: RBA Libros
ISBN: 8491871144
Category : Cooking
Languages : es
Pages : 272
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Book Description
There is no time for boredom at the restaurant Tickets, where engagement and good company are the order of the day. Indeed, fun has been the key ingredient in the restaurant’s cuisine since Albert Adrià opened its doors in 2011 with the Iglesias brothers, Pedro, Borja and Juan Carlos. It has become a benchmark for Barcelona’s restaurant scene ever since and its recipes have clearly evolved, though without losing any of their freshness or magic. Today the dishes at Tickets have fully transcended the concept of the tapa. So, this is not a tapas book! Albert Adrià invites us once again to walk through the doors of Tickets, where diners become actors in a film, performers in a vaudeville variety show or in a chorus line. Strawberry tree with elderflower and kimchi, Porex with Kalix caviar, Prawns in frozen salt, Saffron sponge with bread soup, Cannibal chicken with cassava bone and the oyster dishes, like Grilled oyster with black chanterelle tea, are just a sample of the nearly 100 recipes disclosed in this book.
Author: Carol Haddix
Publisher: University of Illinois Press
ISBN: 025209977X
Category : Cooking
Languages : en
Pages : 646
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Book Description
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
Author: Betina Piqueras-Fiszman
Publisher: Woodhead Publishing
ISBN: 008100351X
Category : Technology & Engineering
Languages : en
Pages : 378
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Book Description
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Author: Emilie van Haute
Publisher: Routledge
ISBN: 1317524322
Category : Political Science
Languages : en
Pages : 248
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Book Description
Membership of political parties is diverse. Not everyone participates and those who do, do not participate in the same way. This book engages with the debate over the significance and future of political parties as membership organisations and presents the first broad comparative analysis of party membership and activism. It is based on membership surveys which have been administered, gathered and collated by a group of prominent party scholars from across Europe, Canada and Israel. Utilizing this rich data source together with the insights of party scholars, the book investigates what party membership means in advanced industrial democracies. In doing so, it provides a clearer picture of who joins political parties, why they do it, the character of their political activism, how they engage with their parties, and what opinions they hold. This text will be of interest to scholars and students of comparative politics, particularly to those interested in representation, participation, political parties and elections.
Author: Francois Chartier
Publisher: McClelland & Stewart
ISBN: 077102312X
Category : Cooking
Languages : en
Pages : 226
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Book Description
What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling? In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts. Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.
Author: Greg McKeown
Publisher: Crown Currency
ISBN: 0804137390
Category : Business & Economics
Languages : en
Pages : 305
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Book Description
THE LIFE-CHANGING NEW YORK TIMES BESTSELLER • MORE THAN TWO MILLION COPIES SOLD • Now in a 10th anniversary edition featuring a new introduction and bonus 21-day challenge. “Essentialism holds the keys to solving one of the great puzzles of life: How can we do less but accomplish more?”—Adam Grant, bestselling author of Think Again Essentialism isn’t about getting more done in less time. It’s about getting only the right things done. Have you ever found yourself stretched too thin? Are you often busy but not productive? Do you feel like your time is constantly being hijacked? If you answered yes to any of these, the way out is the Way of the Essentialist. Essentialism is more than a time-management technique. It is a systematic discipline for discerning what is absolutely essential, then eliminating everything that is not, so we can make the highest possible contribution toward the things that really matter. By forcing us to apply more selective criteria for where to spend our precious time and energy, the disciplined pursuit of less empowers us to reclaim control of our own choices, instead of giving others the implicit permission to choose for us. Essentialism is not one more thing to do. It’s a whole new way of doing less, but better, in every area of our lives. Join the millions of people who have used Essentialism to change their outlook on the world.
Author: Jean-Paul Jouary
Publisher:
ISBN: 9780233003832
Category : Cooking, Spanish
Languages : en
Pages : 0
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Book Description
Has cooking become an art form? One can claim without exaggeration that the Catalan chef Ferran Adria is one of the most lauded culinary masters on the planet and his restaurant, El Bulli, was consistently rated as the best in the world. This book evocatively pictures the experimental culinary creations of Ferran Adria, artist-chef.
