Of special interest are insights into the creative stages of developing a dish, testing and collaboration, and deciding the presentation. At almost 3 inches thick and 600 pages with 1,000 stunning photographs, the book is way too big for the kitchen instead, it artfully presents an amazing documentary glimpse into the details of the restaurant, from purchasing to prep to production. The book offers a revealing behind-the-scenes, hour-by-hour tour of a typical day at elBulli, from 6:15am to locking the door at 2am.
Phaidon Press is renowned for its art books, and when this title was announced, the buzz was electric.
All want to dine on Executive Chef Ferran Adrià's ever-changing 30-course tasting menu, prepared by a brigade of 70-plus chefs. Open for six months of each year and for dinner only, it is definitely the most coveted of all reservations 8,000 seats receive more than 2 million requests per year, with tables booked a year in advance by lottery. A Day at elBulli by Ferran Adrià Phaidon Press, 600 pp., $49.95įor those in the dark, elBulli (pronounced Boo-yeé), on the Costa Brava just north of Barcelona, is perhaps the best and most creative restaurant in the world.
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