Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food
| Author | : | |
| Rating | : | 4.38 (699 Votes) |
| Asin | : | 1592406688 |
| Format Type | : | paperback |
| Number of Pages | : | 336 Pages |
| Publish Date | : | 2014-05-23 |
| Language | : | English |
DESCRIPTION:
. The recipient of numerous honors (including six James Beard Foundation awards), he was most recently the restaurant columnist for Gourmet. Colman Andrews was the cofounder and a former editor in chief of Saveur, and is the author of four acclaimed cookbooks, including Catalan Cuisine, which
"Not exactly what the title says it is" according to Charles E Robinson. I have been intensely interested in avant garde cuisine since I first discovered it around 200Not exactly what the title says it is Charles E Robinson I have been intensely interested in avant garde cuisine since I first discovered it around 2004. Ferran's name came up because he was an early pioneer and shared recipes, techniques, and technical information freely. I wanted to know more about Ferran's thought process and how he came up with his ideas. This book seem. . Ferran's name came up because he was an early pioneer and shared recipes, techniques, and technical information freely. I wanted to know more about Ferran's thought process and how he came up with his ideas. This book seem. Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food Ferran: The Inside Story of El Bulli and the Man Who Reinvented FoodExcerpted from my article on Ferran Adrià in the October issue of Food Arts magazine."Colman Andrews first began thinking about writing a book about Ferran Adrià at the historic Culinary Institute at Greystone's "Spain and the World Tabl. a good story about his life, not so much about his food David This book tells the story of Ferran's life, and the restaurant that was part of it. It doesn't talk about the food, much, except in passing. It talks about Catalan character, Spanish character, and on the whole is a nice biography of Ferran Adria. That is pretty much what the title promised, and it delivers. Yes, I'd
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 in more than a few private ones, all over the world.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." With a new afterword for the paperback edition, Ferran brings to life the most exciting food movement of our tim
"An essential biographyabout 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