The book documents the activities of each hour of the day, from dawn at 6.15 am to switching off the lights at 2.00 am. Thirty recipes are illustrated with colour photographs
Ferran Adriais recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, and make elBulli what it is today. Albert Adriashares the same passion for food and creativity as his older brother Ferran. He specializes in the world of pastry and is creative director of the elBulli workshop, where the pioneering culinary techniques that inform the spectacular thirty-course menu are developed. Juli Soler joined elBulli as restaurant manager in 1981. He quickly brought the front of house service to a standard never seen before in Spain, and it is characterized by his warmth, generosity and professionalism.
'This is just very, very good cooking: intense, and obtusely original, in the sense that it's not rooted in history or region or culinary orthodoxy or fashion. ... It manipulates a worldwide variety of ingredients. - It's all gastronomically, aesthetically and emotionally honest. - [elBulli] is a masterclass in the metaphysics of how, what and why we eat, while still being dinner.' A A Gill, The Sunday Times, 28 September 2008 'The secrets of one of the world's great foodie shrines are at last laid bare. - Gorgeous colour and black and white photos document action in the kitchens and workshop. - This stunning work from Phaidon is the nearest many gourmets will get to El Bulli - if only you could eat the book!' Spain, September 2008 'extraordinary, theatrical and often downright bonkers food' Julia Brookes, The Times, 11 October 2008 '[elBulli] is hors concours, in a league of its own, so very different from any restaurant I have ever visited, that it does not make sense to compare El Bulli with any other restaurant. - there is only one El Bulli.' Nicholas Lander, Financial Times, 11 October 2008 'El Bulli is a once in a lifetime event' Jay Rayner, Observer Food Monthly blog, posted 16 October 2008