Cómo funciona El Bulli de Ferran y Albert adrià

Como funciona elBulli is a book that tells us about an ordinary day in the life of the most famous restaurant in the world, elBulli. An establishment, incidentally, owned by the chef Ferran Adrià, which will soon become a "nursery of gastronomic ideas". Published by Phaidon, "Cómo funciona elBulli" shows us the daily work of its staff and also of its executive chef, Ferran Adrià. "Cómo funciona elBulli: las ideas, los métodos y la creatividad de Ferran Adrià" reveals to us for the first time the creative process, the innovative philosophy and the extraordinary techniques of the multi-award-winning restaurant elBulli, and of its legendary creator, Ferran Adrià, together with the rest of the team. In the more than 600 pages of "Cómo funciona elBulli", we can see more than 1,000 photographs, menus, recipes and diagrams about the way they work and cook in this renowned restaurant; and, thanks to a "guided tour", we can also get the feeling of being there on an ordinary working day at elBulli. From the early-morning shopping at the markets to the meticulous preparation of ingredients, from inside Adrià's "secret" workshop to the late-night creative sessions, from cocktails on the terrace (as the sun sets) until the last guests of the night leave. As Ferran already announced at the last "Madrid Fusión" congress, in two years' time elBulli will close its doors, for a couple of years, to become a new format, a new life, a new dream… With this book, the first volume of the first stage of the new elBulli, we will have the chance to live a day at elBulli among its pages, through its everyday images and its recipes, and to keep it just as it is, now and forever. In short, "Cómo funciona elBulli" is an ideal gift for anyone who loves gastronomy, a new way to see and feel the creative process of its main protagonist, elBulli, the best restaurant in the world. At least until 2014. After that, Adrià will decide. ABOUT THE AUTHOR:: Ferran Adrià Acosta, born Fernando Adrián Acosta (Hospitalet de Llobregat, 14 May 1962), is a Spanish chef who was considered for several years to be the best in the world. The American magazine Time included Adrià in its list of the 10 most innovative people in the world in 2004. Adrià is chef and co-owner of the Spanish restaurant El Bulli — until 2011 — located in Cala Montjoi, which received the highest gastronomic distinctions throughout its history. El Bulli is Adrià's gastronomic temple. It is located in the north-east of Spain, in Cala Montjoi, in Roses (Girona, Catalonia). Awarded three Michelin Guide stars, it was considered the best restaurant in the world in 2002,23 2006,24 2007,25 2008,26 and 2009.27 The enormous international success of El Bulli, combined with the fact that it is only open for half the year and offers just one dining service a day, means that it is currently difficult to book a table. Each year, a total of only around 8,000 people manage to eat at the establishment.1 2 Despite the huge demand and high prices, the enormous costs (the customer-to-staff ratio is low) and the limited number of services mean that El Bulli makes little profit. This is offset through various business activities in the world of gastronomy: the Hacienda Benazuza hotel and restaurant, consultancy work for restaurants and various companies, book publishing, lectures, and so on, following a business model similar to that of other French chefs.2 Bulli is an affectionate word for bulldogs in Germany. El Bulli's founder, Marketta Schilling, had several of these dogs and so named it after them. He is regarded as an artist of the kitchen, in which he has introduced new techniques, such as deconstruction, taking this concept out of its original context in the art world. This is the Spanish-language edition.