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El Bulli: 1998-2002 Hardcover – August 16, 2005

by Ferran Adria (Author), Juli Soler (Author), Albert Adria (Author)

4.4 15 ratings

Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line.

In El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake.

Print length

496 pages
Language

English
Publisher

Ecco
Publication date

August 16, 2005
Dimensions

9.75 x 2.25 x 12.75 inches
ISBN-10

0060817577
See all details

Albert Adrià
101
Hardcover
51 offers from $31.02

Product details

Publisher ‏ : ‎ Ecco; Slp edition (August 16, 2005)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 496 pages
ISBN-10 ‏ : ‎ 0060817577
Item Weight ‏ : ‎ 10.2 pounds
Dimensions ‏ : ‎ 9.75 x 2.25 x 12.75 inches

Best Sellers Rank: #4,769,540 in Books (See Top 100 in Books)
- #164,602 in Cookbooks, Food & Wine (Books)

Customer Reviews:
4.4 15 ratings

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bm5bullit

El Bulli

Reviewed in the United States on September 2, 2011

Verified Purchase

If cooking, dining, eating, food as an art form, etc., is part of you life, then this publication has no current equal. It is the expression of food as an art form at its highest level. My next goal would be to go to Spain and experience this myself. It is obvious; the tremendous amount of work and dedication this was to put together.

5 people found this helpful

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Oui Chef

Master Werk

Reviewed in the United States on July 7, 2006

The book is great. Be prepared to spend the money and know it is not published in the Quenns English...or any English for that matter and you will still get your money's worth. If you are a chef, as am I, this book might bring some inspiration if you find yourself bored or looking to mix it up a bit. It reminds me of "On Food and Cooking" on extasy. As far as the guy below who calls himself a chef, please pay no heed to that review as he cleary speaks without regard of fact or any culinary experience. I am sure his hands are soft and he is most likely the owner or two scarless fore-arms. I live in Los Angeles where I own a restaurant and catering company by a different name and we are drowning in foam, emulsions and essences out here.

5 people found this helpful

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Mireille Dhauwe

lot of catching up to do

Reviewed in the United States on March 17, 2006

Verified Purchase

I agree with some of the chefs who are afraid we might forget about DINING... I have to confess I was thinking about 'soilent green' at some point. Anyway, browsing the book I realised that those chefs in this book were using the same tools I worked with in 1984 - 1985. Furthermore, after a week, I realised there was also a CD included with the receipes (none found in the book), so it seems I'll have a lot of catching up to do.

6 people found this helpful

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Ron

The Future of Food

Reviewed in the United States on April 23, 2004

I thought I knew who the good and great chefs of the world were. I read an article about Ferran Adria in February and I thought to myself, "How did I miss this guy?"
The food is beautiful, unusual, curious, unique, and definately showing what food can be. I'm an aspiring chef, and I've never been more impressed with a book in all my life. I have 75 cookbooks, this is the one I would keep if I had to have only one. Forget Escoffier, forget Larousse, this is the direction I want to see food go. Foams, hot jellies, using gellied consumme as pasta dough, hot maynoaise, candied olive oil... the list goes on.
The recipies are not meant to be for the home cook, but anyone interested in new techniques, this book explains it all. Most of the food isn't very appealing for the Western pallate. This book, for me at least, is a wealth of information about cooking rather than recipie replication. He's very detailed in his explainations, and the book is organized very, very, very well.
Ferran Adria is more interested in making new things with foodstuffs than making a million dollars. I think Adria is the most creative and interesting chef working today, he's constantly creating new ways to eat food. Looking through this book is like having a glimpse into the future when it comes to cooking. Joel Robuchon says he's the best chef in the world. Paul Bocuse says he's the most exciting chef today. Those are some powerful words coming from some of the best chefs to have ever worn a toque. What's even more impressive is that they still say he's the best after he's claimed that the French are all washed up and don't know how to cook anymore.
Get this book, it's the start of something big.

59 people found this helpful

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J. Jonak

Disappointing - more photography than content

Reviewed in the United States on January 29, 2015

While a beautiful book and very fun to look through on a coffee table, I found this to be disappointing as a learning book. Ferran has such a fascinating history and way of working with food - but it's neither explored nor explained in this.

A reference CD is included where you can find videos, written information and recipes. But requiring the reader to use this book alongside a computer takes away the joy of seeing a dish and then understanding the thought process and creation behind it.

In comparison, Alinea and The Big Fat Duck offer the same visual candy but with immediately available recipes; even better, Heston's shares the stories behind each dish and its evolution.

With the potential to really get to know Ferran, I feel this book did not succeed in much beyond being a visual guide to each annual menu. It's less a tribute to the chef and the restaurant, as a photography book of food.

Once you do explore the recipes, they are not easy for even an experienced home chef. Some perhaps, but most will require ingredients and equipment that are a small fortune. I appreciate that the recipes are not altered for an at home chef; but if you purchase this with the expectation to recreate a meal - think again.

Depending on what you want out of it, you may love it or be disappointed.

6 people found this helpful

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S. Rudis

for the enthusiast

Reviewed in the United States on March 14, 2006

Nice cookbook. Great photos and naration. However, price does make it a difficult decision.

4 people found this helpful

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Slim

CHEF DL - Afraid 'cause he can't catch up

Reviewed in the United States on September 30, 2005

I agree with DL that the book has been presented with care and a lot of thought. However, his criticism about Chef Adria's approach to food is absolutely ignorant. There actually 2 restautants in the U.S that do serve food almost like Chef Adria's. They are Alinea (feat. chef Grant Achatz) and Minibar (feat. chef Jose Andres, formerly of El Bulli). These fine establishments are on the cutting edge of avant-garde cuisine. This is a book for the future chefs, like myself, who will take cuisine to a whole new level. Being avant-garde while respecting the old. Since this book is a little too advance for chef D-L.. I suggest buying El-bulli 1994-1997, or if that's still too innovative for him, maybe El-bulli 1983-1993, where Chef Adria was doing dishes that Chef D-L is doing now. On second thought, these books are written in Spanish, so that might be hard for him too... And by the way... since when does a chef in America get CERTIFIED to be an executive chef? Please disregard the CHEF D-L's review... This book will provoke thought and creativity in any chef and foodie....

25 people found this helpful

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El Bulli: 1998-2002 Hardcover – August 16, 2005

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