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Ferran Adria and Elbulli: The Art, the Philosophy, the Gastronomy


Ferran Adria and Elbulli: The Art, the Philosophy, the Gastronomy Cover


Synopses & Reviews

Publisher Comments:

In July 2011, Adria 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 Adria and his contemporaries? Jean-Paul Jouary answers this question with elegance and insight, revealing the inner development of Adria in his journey to dismantle the established rules behind the science and art of gastronomy. Jouary reveals the exquisite artistry of Adria'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the book evocatively pictures the experimental culinary creations of this artist-chef and includes a previously-unpublished personal interview with Adria himself.


Catalan chef Ferran Adri

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 Adri

Product Details

Jouary, Jean-paul
Overlook Press
Jouary, Jean-Paul
Adria, Ferran
Jouary, Jean Paul
General Cooking
Cooking and Food-General
Edition Description:
Publication Date:
Grade Level:
from 12
9.44 x 7.8 in 1 lb
Age Level:
from 18

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Regional and Ethnic » International General
Cooking and Food » Regional and Ethnic » Spanish and Portuguese
Featured Titles » Cooking and Gardening

Ferran Adria and Elbulli: The Art, the Philosophy, the Gastronomy New Hardcover
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Product details 160 pages Overlook Press - English 9781468308990 Reviews:
"Synopsis" by , Catalan chef Ferran Adri
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