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Ferran Adria and elBulli: The Art, The Philosophy, The
Gastronomy
BOOK DETAIL
Hardcover: 160 pages Publisher: Harry N. Abrams; 1 edition (March 19, 2014) Language: English ISBN-10:
1468308998 ISBN-13: 978-1468308990 Product Dimensions: 8.2 x 0.8 x 9.8 inches Shipping Weight: 1.8
pounds Customer Reviews:
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Book Description
In July 2011, Adrià closed elBulli in order to revolutionize not the art of cooking, but his art of
cooking, with plans to open a creativity center for chefs and launch LaBullipedia―“a Western
haute cuisine Wikipedia.” Has the art of cooking become a high art, thanks to Adrià and his
contemporaries? Jean-Paul Jouary answers this question with elegance and insight, revealing the
inner development of Adrià in his journey to dismantle the established rules behind the science
and art of gastronomy. Jouary reveals the exquisite artistry of Adrià’s cuisine and contextualizes it
at the intersection of gastronomy, food science, philosophy and fine art, appealing to the food
enthusiast as well as to the professional chef. With superb photographs by Francesc Guillamet,
official photographer of elBulli restaurant, the book evocatively pictures the experimental
culinary creations of this artist-chef and includes a previously-unpublished personal interview
with Adrià himself.

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