| 000 | 02522nam a2200373Ia 4500 | ||
|---|---|---|---|
| 001 | 253138 | ||
| 003 | 0000000000 | ||
| 005 | 20211104063146.0 | ||
| 008 | 140619n 000 0 eng d | ||
| 020 | _a9780714865485 | ||
| 040 | _erda | ||
| 050 |
_aTX 723.5.S7 _b.Ad83 2014 |
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| 100 |
_aAdria, Ferran. _9118835 |
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| 245 | 0 |
_aelBulli Catalogue / _cFerran Adria ; Albert Adria; Juli Soler. |
|
| 264 |
_aLondon : _bPhaidon Press, _c2014.;©2014. |
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| 300 |
_a7 volume (various pagings) : _bcolor illustrations, _c32 cm. |
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| 336 |
_atext _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 505 | _a1. elBulli 2005 -- 2. elBulli 2006 -- 3. elBulli 2007 -- 4. elBulli 2008 -- 5. elBulli 2009 -- 6. elBulli - evolutionary analysis 2005-2011 -- 7. elBulli 2010-2011. | ||
| 520 | _aNathan Myhrvold, co-author of Modernist Cuisine, says of Ferran Adriá's elBulli 2005 - 2011, "This record of his cuisine, techniques, and creative process is invaluable both as a book to cook from, and as one of the foundations of 21st century food." The Picasso of culinary arts, Ferran Adriá of the famed restaurant elBulli reached an unrivaled place in the food world between the years 2005 and 2011. During this intensely fertile period, Ferran and his team challenged the way we think about cuisine and altered our understanding of the creative process itself. The seven volumes in this stunning catalogue raisonné comprise the first and only window into elBulli's final and most exceptional years. With 2700 pages, 1400 color photographs, 700 recipes, and an elegant acrylic presentation case, elBulli 2005 - 2011 is as much an object of beauty as it is a chronicle of Ferran's transformation from admired chef to true genius. | ||
| 650 |
_aCooking, Spanish. _2sears _9115427 |
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| 650 |
_aelBulli (Restaurant) _9118836 |
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| 700 |
_aAdria, Albert. _9118837 |
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| 700 |
_aSoler, Juli. _9118838 |
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| 942 | _cREF | ||
| 999 |
_c84148 _d84148 |
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