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Ferran: Die innere Geschichte von El Bulli und - 159240572X, Colman Andrews, Hardcover-
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eBay-Artikelnr.:305507483379
Artikelmerkmale
- Artikelzustand
- Artist
- Andrews, Colman
- ISBN
- 9781592405725
- Book Title
- Ferran : the inside Story of El Bulli and the Man Who Reinvented Food
- Publisher
- Penguin Publishing Group
- Item Length
- 9.4 in
- Publication Year
- 2010
- Format
- Hardcover
- Language
- English
- Item Height
- 1.2 in
- Genre
- Cooking, Biography & Autobiography
- Topic
- Regional & Ethnic / Spanish, Culinary, General, Business
- Item Weight
- 20.3 Oz
- Item Width
- 6.4 in
- Number of Pages
- 320 Pages
Über dieses Produkt
Product Identifiers
Publisher
Penguin Publishing Group
ISBN-10
159240572X
ISBN-13
9781592405725
eBay Product ID (ePID)
11046935430
Product Key Features
Book Title
Ferran : the inside Story of El Bulli and the Man Who Reinvented Food
Number of Pages
320 Pages
Language
English
Publication Year
2010
Topic
Regional & Ethnic / Spanish, Culinary, General, Business
Genre
Cooking, Biography & Autobiography
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
20.3 Oz
Item Length
9.4 in
Item Width
6.4 in
Additional Product Features
Intended Audience
Trade
LCCN
2010-025124
Dewey Edition
22
Reviews
"An essential biography...about the most creative groundbreaking and important chef of the last decade." -- Anthony Bourdain "A fascinating portrait that everyone who cares about the evolution of food will want to read." -- Ruth Reichl, author of Tender at the Bone
Grade From
Twelfth Grade
Dewey Decimal
647.95092 B
Synopsis
The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. More than just the most influential chef of the late-twentieth and early-twenty- first century, Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and more than a few private ones, all over the world. A reservation at his one and only restaurant, El Bulli, is so coveted that scoring a table is harder than nabbing fifty-yardline tickets to the Super Bowl. In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef's rise from resort-hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." Taking the reader from Adrià's Franco-era childhood near Barcelona through El Bulli's wildly creative "disco-beach" days and into the modern-day creative wonderland of Adrià's restaurant kitchen and the workshop- laboratory where his innovations are born and refined, Andrews blends sweeping storytelling with culinary history to explore Adrià's extraordinary contributions to the way we eat. Through original techniques like deconstruction, spherification, and the creation of culinary foams and airs, Adrià has profoundly reimagined the basic characteristics of food's forms, while celebrating and intensifying the natural flavors of his raw materials. Yet, argues Andrews, these innovations may not be his most impressive achievements. Instead, Adrià's sheer creativity and courageous imagination are his true genius-a genius that transcends the chef's métier and can inspire and enlighten all of us. Entertaining and intimate, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has changed our world- forever altering our understanding and appreciation of food and cooking. Watch a Video, The first-ever biography of Ferran Adria, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. More than just the most influential chef of the late-twentieth and early-twenty- first century, Ferran Adria is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adria is imitated and paid homage to in professional kitchens, and more than a few private ones, all over the world. A reservation at his one and only restaurant, El Bulli, is so coveted that scoring a table is harder than nabbing fifty-yardline tickets to the Super Bowl. In his lively close-up portrait of Adria, award-winning food writer Colman Andrews traces this groundbreaking chef's rise from resort-hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." Taking the reader from Adria's Franco-era childhood near Barcelona through El Bulli's wildly creative "disco-beach" days and into the modern-day creative wonderland of Adria's restaurant kitchen and the workshop- laboratory where his innovations are born and refined, Andrews blends sweeping storytelling with culinary history to explore Adria's extraordinary contributions to the way we eat. Through original techniques like deconstruction, spherification, and the creation of culinary foams and airs, Adria has profoundly reimagined the basic characteristics of food's forms, while celebrating and intensifying the natural flavors of his raw materials. Yet, argues Andrews, these innovations may not be his most impressive achievements. Instead, Adria's sheer creativity and courageous imagination are his true genius-a genius that transcends the chef's metier and can inspire and enlighten all of us. Entertaining and intimate, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adria has changed our world- forever altering our understanding and appreciation of food and cooking. Watch a Video"
LC Classification Number
TX910.5.A25A53 2010
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