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A Day At Elbulli (Anglais) Relié – 15 octobre 2008

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Descriptions du produit


An exclusive look behind the scenes of elBulli – the best restaurant in the world, created by Ferran Adrià, the best chef in the world.

Détails sur le produit

  • Relié: 528 pages
  • Editeur : Phaidon Press; Édition : Ill (15 octobre 2008)
  • Collection : FOOD COOK
  • Langue : Anglais
  • ISBN-10: 0714848832
  • ISBN-13: 978-0714848839
  • Dimensions du produit: 22,2 x 7 x 29,8 cm
  • Moyenne des commentaires client : 3.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 819.976 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Par Henri IV sur 29 août 2012
Format: Broché Achat vérifié
I am not persuaded by Adrian Feria's approach to cuisine. I am not persuaded by this book that his kitchen and front room are superb, despite their attraction, the former for chefs who want to learn his ways, the latter for those who crave the experience. I just don't think he really makes food, but does something else altogether. It's a nice book, but I think, knowing what I know now, that I would not have bought it.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 40 commentaires
33 internautes sur 34 ont trouvé ce commentaire utile 
This is a book about the creative process rather than a cookbook 17 novembre 2010
Par Jackal - Publié sur Amazon.com
Format: Broché
I would not consider this a cookbook. The bulk of the book consists of pictures and some text. I would say this is an interesting book about creativity. It shows how the creative process works in one world-class, very innovative restaurant. This is an interesting read/reflection if you are interested in creativity in general.

You do get a sample of recipes. Given the price of the other El Bulli books, it might not even be a bad deal if you just want some of Adria's recipes. Still the recipes are mainly included to show the outcome of the creative process.

This book does not really cover the different methods/machines used in molecular gastronomy. If you want to understand the methods used, I would recommend starting with Blumenthal's The Fat Duck Cookbook and reading a few blogs. Two good things with the Blumenthal book is that it has a section on methods/machines. Then you can get Adria's chronological description of his creations over the years, for instance start with El Bulli 2003-2004. I'm sure there will be more practical books geared towards a lay audience in the coming few years. Let's revisit the issue in 2011.
34 internautes sur 36 ont trouvé ce commentaire utile 
It's a photo album... 28 octobre 2008
Par B. J. Barnett - Publié sur Amazon.com
Format: Relié
My Wife and I were Lucky enough to eat at El Bulli in September of 2007. Actually, I was the lucky one and she was gracious enough to let me drag her to the other side of the planet for a very strange, (but spectacular) dinner.

I just found out that this book existed. Firstly, it does not even pretend to be a "cook book". If that's what was expected then one should have bought the actual cook books, (published chronologically), from El Bulli directly. This book is a pictorial love letter. To me, even though I had absolutely nothing to do with the books production, it feels personal.

My own photo album mimics much of what is seen here. It's simply the real deal. A lot is made of Ferran and his restaurant. I understand why but what gets lost in all of the global hype is the simple fact that you are eating dinner at someone's house. It's small. There is no menu. No Pretense, and Ferran is actually there. Also,everybody else is just plain friendly.

It's food, not Worship. Fun...not analysis. Frankly, I've had better food in my life. However, I've never had a "Greater" dining experience. Once I received the reservation, we had to wait a full year. Here it is more than a year after and I still think about the experience all the time. What other Restaurant can give you that?

Ferran could charge 5 times what he does and still be full every night but he doesn't. That says something to me. He is laser focused on his own personal vision and when you go there you are merely a participant along for the ride...and what a crazy ride it is. Anyway, back to the book.

There is no way that this book is relevant to most casual observers. If I hadn't eaten there, i doubt even I would be interested to own it. Like I said, to me, this is one spectacular memory of the night we spent there. The table we sat at is photographed many times over and I have vivid memories of many other photos as well.

To this day, I'm still not sure if what I ate at El Bulli should be considered "dining". I doubt I ever will figure that out with any precision. That's why I loved it. It's the same with this book. You'll page through it and ponder it's ideas for years but you'll probably never arrive at any real resolution. I haven't. What other "cookbook" can do that? Talk about getting your monies worth...
17 internautes sur 18 ont trouvé ce commentaire utile 
Pure genius at elBulli 8 octobre 2008
Par Thomas Myers - Publié sur Amazon.com
Format: Relié Achat vérifié
Amazing insight into the world of Ferran Adria at elBulli. This new book covers a single day in chronological order and spanning 600 pages. Readers should not expect an extensive narrative or cookbook format from this volume; however, for those interested in gleaning a window into an exotic world, this new work is hard to beat, especially at this price. Beautiful photographs fill nearly every page and feature the esoteric (sand on the Spanish sea shore), operational details (menu and plating preparation worksheets), and of course, the amazing food. A Day at elBulli clearly illustrates the genius and passion of Mr. Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!
10 internautes sur 10 ont trouvé ce commentaire utile 
Like winning the lottery 31 octobre 2008
Par Laura Ellis - Publié sur Amazon.com
Format: Relié
Getting a reservation at El Bulli is like winning the lottery. Only 8000 guests are served per year, with over 2 million requests. This book is probably the closest I will get to the restaurant (though I WILL try!)

This is more of a picture book, not a cook book (though there are some recipes in it). The artistry of Ferran Adria is showcased, but more important to me was the organization that goes into the daily routine. I was fascinated by the extensive use of lists, some of which are included in the book.

Molecular gastronomy is not something the home cook will usually be trying (but I'm working on it!). The book inspired me to work in my kitchen, but also gave me some ideas to incorporate into my daily life, organizing my day better. Restauranteurs throughout the world will be reading this, but I would encourage everyone to look at it, and read the text discussing the artistry. Well done, Chef Adria!!!
23 internautes sur 32 ont trouvé ce commentaire utile 
Be sure this is what you really want 2 août 2009
Par Aceto - Publié sur Amazon.com
Format: Relié
If you win the reservations lottery for elBulli, you might want to buy this as a souvenir. It is hard for me to imagine why a chef as successful as Senor Adria would need an homage to himself. Most let their offerings speak for themselves. This monstrous pile of paper has few words, but they are all bloated and fatuous. "Adria is the most innovative chef working in the world today." That may be true on any given day out of six months, but I suspect somewhere an un-Adria meal might be choked down without killing the diner with banality. It gets worse quickly: "A good dinner is inseparable from good scenography." Such blather is more than wrong; it is wrong-headed. But absurdity just around the bend. A heading of banal photographs reads "Adria's Secret Laboratory". And how could we do without all those childhood snaps of the young Einstein.

The organization of the book is simple. Each page is time-stamped, 24 hour format to be sure -- none of this a.m., p.m. nonsense. "A 11:00 hours the creative sessions begin! It is not what you look for that matters, it is what you find!" The very scales fall from mine eyes! Kant kneels.

Many of the hundreds of photos of the maestro's puss are close enough to count the pores on his nose and the hairs within.

Breaking news on page 73: "Knowledge is essential for judging the products". My life in a ditch. All my failures illustrated in a hairy wrist.

14:30 hours THE TEAM ARRIVES! Eighteen photos of them sniffing their fingers. 15:10 hours "Ferran does not do mise en place himself (that would be wasting sacred time, like Christ washing feet. I should have named this review 'Christ stopped at elBulli' but I could not bring myself to do that to Primo Levi) but continues creative. That about covers the God of Abraham's shift.

15:40 hours I break into tears at the photos of the wiping of the forks. Two pages of just forks. How beautiful. By page 173 we hit 16:50 hours. A picture of a Micro Plane used to grate hard cheese. I swoon. 18:50 an onion is sliced.

Finally on page 283 we get partial pretend recipes. What good real ones wasted on dirt such as we. But he gives us directions on how to eat "Eat a different cube with every mouthful". And Picasso thought HE was a Spaniard.

Thankfully on page 340 you see tail lights of a redeemed customer leaving paradise.
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