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Decoding Ferran Adria DVD: Hosted by Anthony Bourdain [Anglais] [DVD-Rom]

Anthony Bourdain
5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
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Description de l'ouvrage

28 mars 2006

New York City chef/author Anthony Bourdain is invited to film the research laboratory of Ferran Adria, the most controversial and imitated chef in the world—chef/owner of El Bulli, voted "World's Best" by Restaurant Magazine and the most visited by chefs on sabbatical. The lab, an ultra modern, Dr. No-like facility with sliding walls, backlit ingredients, latest equipment and a full staff of devotees is tucked away inside a vast, renaissance-era palace in the old section of Barcelona, Spain. Adria and his chefs close the El Bulli restaurant for six months out of ever year to work on new concepts. Bourdain tracks Ferran's process from lab to a once-in-a-lifetime meal at El Bulli restaurant, enjoying a high-concept, surrealist, haute cuisine meal of unparalleled creativity and striking visual appearance.

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Descriptions du produit

Biographie de l'auteur

Anthony Bourdain is the author of the novels Bone in the Throat and Gone Bamboo, in addition to the mega-bestseller Kitchen Confidential and A Cook's Tour. He is the host of the popular television show No Reservations.

Détails sur le produit

  • DVD-Rom
  • Editeur : Ecco; Édition : DVD (28 mars 2006)
  • Langue : Anglais
  • ISBN-10: 0061157074
  • ISBN-13: 978-0061157073
  • Dimensions du produit: 14 x 19,1 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 639.157 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
  •  Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?

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Commentaires en ligne 

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Commentaires client les plus utiles
5.0 étoiles sur 5 Eulogy for a chefs' chef 16 mai 2009
Par fCh
While it's obvious Bourdain is a chef, as time goes on, one can tell he's neither a narrator nor a film-maker. Now, one should keep in perspective that the subject of this rather short film is Ferran Adria, a chef himself, or rather a chefs' chef. So, this is not film as usual, but rather kitchen affair.

Watching this film, I came away with the idea that 1) one's mouth is a sexual organ; 2) ALL sex takes place in the head; 3) Ferran Adria is like Scheherazade; and 4) a dinner at elBulli is the Kama Sutra of the taste buds.

Interesting enough is how Bourdain, of French culinary persuasion, is taken by Adria's rather Japanese approach to taste--individual and discrete tastes as opposed to a mixture, texture, etc.

Areas of improvement:

Bourdain should work with a film maker, do titles instead of voice-over, slow the pace of the presentation, think more at what happens to him.
The viewer should try to read A Day at ElBulli, and get a dinner appointment with Adria('s team).
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Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.1 étoiles sur 5  21 commentaires
41 internautes sur 42 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Insightful Look Into Sci-Fi Cooking 25 mai 2006
Par Irulian Monson Dabbs - Publié sur Amazon.com
This DVD is an amazing glimpse of the famous Chef Ferran Adria of Spain. Bourdain was the perfect choice for this doco on such a unique chef whose philosophy of blending science with gourmet cooking is so breathtakingly fresh. Bourdain goes through a complete meal with Adria, narrating his emotions and experiences, while showing the crazy creations of new-age food. From Apple Caviar to Cotton Candy style fish corpses served on dried skin, pasta-less ravioli, to carrot foam, the dishes alone make this DVD worth getting! A must have for any foodie!
11 internautes sur 12 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Cheaper than a trip to Spain... 14 mars 2007
Par Morgan McConnell - Publié sur Amazon.com
Achat vérifié
This DVD helped to satisfy my curiosity about the "best restaurant in the world", at least according to a recent survey. If you are interested in

molecular gastronomy, Chef Adria is the Mr. Wizard of food science, and

he and his crew seem to love their work in the state-of-the-art laboratory where they spend half of each year experimenting with new concepts. Anthony Bourdain is the perfect host to take us through the three-hour dinner that shows off the results of their research. The beginning is a little slow, but

there is nothing quite like this restaurant, and this was a great way to

see what all the fuss is about.
9 internautes sur 11 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Over priced 16 novembre 2008
Par Earl Brumfield - Publié sur Amazon.com
I am a fan of Bourdain's. I own some of his books and have purchased NO RESERVATIONS from itunes. This DVD is a 46 minute TV episode. Having to pay almost thirty dollars for this DVD is just wrong.
11 internautes sur 14 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Good view into the strange world of Ferran Adria 27 janvier 2007
Par D. N. Klopfenstein - Publié sur Amazon.com
Anthony Bourdain is engaging as always as he looks into the goings-on at el bulli, the restaurant-cum-laboratory where Ferran Adria, the chef-cum-mad-scientist concocts the bizarre creations that the food world is swooning over. You'll learn a little bit about the processes and productions of "molecular gastronomy," but the coverage is not in depth. Still, a good introduction to the chef and the food, and definitely worth watching if you're curious about this curious cuisine.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Molecular Gastronomy: A Primer 26 février 2010
Par Robert I. Hedges - Publié sur Amazon.com
Achat vérifié
Ferrán Adrià is one of the most amazing and avant-garde chefs in the world. "El Bulli," near Barcelona, yet off the beaten path, is consistently ranked as the best restaurant in the world; it can take two years to get a reservation, and is closed six months of the year for Adrià to do research into new and exotic dishes.

Although some critics and fellow chefs deride Adrià as the pretentious mad scientist of the food world, this documentary shows why he is so praised by more open-minded critics. This special is hosted by Anthony Bourdain, who previously was skeptical of Adrià, and downright hostile to the role of the laboratory in the science of food. The DVD shows Bourdain's coming to terms with Adrià's radical culinary concepts, and his ultimate embracing of them. From carrot foam to liquid nitrogen, Adrià is definitely a futuristic surreal kitchen firebrand, and Bourdain is the perfect guy to get him to talk about his science and art.

Although the DVD is expensive, it's worth it for a glimpse into one of the most amazing minds ever to step into a kitchen: I highly recommend it.
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