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Ferran Adria and Elbulli: The Art, the Philosophy, the Gastronomyby Jean-paul Jouary
Synopses & Reviews
Catalan chef Ferran Adrià is one of the most lauded culinary masters on the planet, and his three Michelin-star restaurant, elBulli, was consistently rated as the best in the world. 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 Adriàs 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the book evocatively pictures the experimental culinary creations of this artist-chef and includes a previously-unpublished personal interview with Adrià himself.
About the Author
Jean-Paul Jouary is a French philosopher, essayist, and professor who has written 20 books on the philosophy of science.
Three-star Michelin chef Ferran Adrià is widely recognized as the pioneer of molecular gastronomy. The author of over 10 books, he has also taught culinary physics at Harvard University.
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