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Friday September 27, 2013 MYT 2:00:00 PM
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The seven-volume 'ElBulli 2005-2011'. - AFP
Every dish served between 2005 and 2011 will be chronicled.
SPANISH culinary giant Ferran Adria is sharing the secrets to the making of elBulli in a new cookbook opus set to be published next spring.
Until its closure in 2011, elBulli in Catalonia, Spain had been widely described in sweeping terms as the best restaurant in the world for its trailblazing molecular gastronomy and visionary leader who elevated food to edible science and high art.
And next spring, every dish served between 2005 and 2011 will be chronicled in a seven-volume opus in elBulli 2005-2011 – the final and most creative chapter for the restaurant.
Each volume – which covers every season – starts with a photo catalogue of the dishes created during that year. That’s followed by detailed recipes which are divided by course. Notes are also provided on techniques, finishing and presentation.
ElBulli was open six months of the year. The rest of the time was used to research and develop a new menu.
The restaurant held three Michelin stars from 1997 to its closure.
The final volume, Evolutionary Analysis, chronicles the creative evolution of the restaurant and the inner workings of the elBulli kitchen throughout the years. In total, elBulli 2005-2011 will include 750 illustrated recipes over 2,720 pages and 1,400 illustrations.
Presented in a Perspex slipcase, the series may grace coffee tables as an art book for perusing, or, for the ambitious cook, a step-by-step guide to recreating the legendary restaurant in home kitchens.
The “church of elBulli”, has served as a training ground for some of today’s most influential and elite chefs around the world. Disciples of Ferran Adria include Grant Achatz, Rene Redzepi, Jose Andres and Andoni Luis Aduriz, all of whom started their careers in the kitchens of elBulli.
Meanwhile, watch Adria set his eyes on his new cookbook collection for the first time in the video below. With the eagerness of a kid at Christmas, the chef tears into the packaging with impatience and, after beholding the work, gives it a kiss of approval.
While writing the elBulli cookbook, Adria has also been working concurrently on a project where he hopes to rewrite the history of gastronomy and create Bullipedia. The digital encyclopedia of all things food and gastronomy in the vein of Wikipedia is set to launch in 2016.
ElBulli 2005-2011 is published by Phaidon and is scheduled to be released March 2014. It will retail for £425 (RM2,192). – AFP Relaxnews
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