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Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food par [Andrews, Colman]
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Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food Format Kindle

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Longueur : 333 pages Word Wise: Activé Composition améliorée: Activé
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Descriptions du produit

Revue de presse

"An essential biography...about 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

Présentation de l'éditeur

The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities.

More than just the most influential chef of the late-twentieth and early-twenty- first century, Ferran Adrià is arguably the greatest culinary revolutionary of our time. 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 more than a few private ones, all over the world. A reservation at his one and only restaurant, El Bulli, is so coveted that scoring a table is harder than nabbing fifty-yardline tickets to the Super Bowl.

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." Taking the reader from Adrià's Franco-era childhood near Barcelona through El Bulli's wildly creative "disco-beach" days and into the modern-day creative wonderland of Adrià's restaurant kitchen and the workshop- laboratory where his innovations are born and refined, Andrews blends sweeping storytelling with culinary history to explore Adrià's extraordinary contributions to the way we eat.

Through original techniques like deconstruction, spherification, and the creation of culinary foams and airs, Adrià has profoundly reimagined the basic characteristics of food's forms, while celebrating and intensifying the natural flavors of his raw materials. Yet, argues Andrews, these innovations may not be his most impressive achievements. Instead, Adrià's sheer creativity and courageous imagination are his true genius-a genius that transcends the chef's métier and can inspire and enlighten all of us.

Entertaining and intimate, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has changed our world- forever altering our understanding and appreciation of food and cooking.

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Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 947 KB
  • Nombre de pages de l'édition imprimée : 333 pages
  • Pagination - ISBN de l'édition imprimée de référence : B007SRX4X8
  • Editeur : Avery; Édition : Reprint (29 novembre 2011)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B0052RDHUQ
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Commentaires client les plus utiles sur (beta) HASH(0x96b4bbc4) étoiles sur 5 10 commentaires
15 internautes sur 17 ont trouvé ce commentaire utile 
HASH(0x96789b70) étoiles sur 5 Not exactly what the title says it is 9 décembre 2010
Par Charles E Robinson - Publié sur
Format: Relié Achat vérifié
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 seemed to promise that.

It doesn't. In fact, I'm left scratching my head and wondering what just happened. To start with, the layout of the book is bizarre. The chapters had no relation to each other and there was no flow from one to the next. It jumps all over the place, from modern day back to Ferran's childhood, to El Bulli's backstory, to a lengthy interview with one of Ferran's most belligerent opponents. Many times it was a challenge trying to figure out what on Earth is going on.

I did eventually glean some useful information, mostly to do with what Ferran will be doing with elBulli after the restaurant closes in July 2011. And it was interesting learning the backstory to El Bulli and finding out more about how Ferran rose to his position. It is not, though, much of a biography of Ferran himself.
16 internautes sur 22 ont trouvé ce commentaire utile 
HASH(0x96789dbc) étoiles sur 5 Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food 15 octobre 2010
Par Amazon Customer - Publié sur
Format: Relié
Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food

Excerpted 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 Table," conference in November, 2006. At that conference there was a particular poignant moment that was the climax of what Andrew's calls "a hugely ambitious, highly successful . . . program," when The French Laundry's Thomas Keller introduced Ferran Adríà to tumultuous applause. Coming after the 2003 The New York Times Sunday Magazine article, Arthur Lubow article that posed the question, "Is Spain the New France?", the French-trained, Francophile Keller's introduction was something very much like the passing of the torch to Spain and to Adrià, who for nearly a decade now has been called "the world's greatest chef" and his restaurant, elbulli, "the world's greatest restaurant." That moment at the CIA-Greystone well may have been the greatest event in Spain's long culinary history.

Andrews-with the help of elBulli (the official name of the restaurant) alumni, Ferran Adrià confidant and chef-restaurateur José Andrés "kept after" Ferran for nearly a year. At one point, Andrés told Andrews, "If he thinks this is my idea or your idea, he will maybe not be so eager to say yes. He has to think it is his idea." They both persisted until Ferran told Andrews, "the next time you are Barcelona, we'll talk." Andrews quickly booked a flight to Barcelona, where he long felt at home since he spent a lot of time there two decades ago writing his seminal book on the food of Catalunya, Catalan Cuisine: Europe's Last Great Culinary Secret (Atheneum, 1988).

Andrews managed to pin Ferran down over dinner at Inopia, Ferran's brother Albert's happening tapas bar (he just sold it; see accompanying article). At the end of a meal that featured traditional Spanish tapas-white asparagus , five kinds of olives, jamón Ibérico from Salamanca, esquiexada (Catalan shredded raw salt cod salad), fried artichokes, fried boquerones (anchovies), pa amb tomaquet (Catalan grilled bred rubbed with tomato and garlic) and small grilled shrimp, washed down with a crisp Catalan white wine, Andrews asks himself about whether he had the green light to do this book, "Was this (Ferran's) capitulation?"

All those who needed a book on Ferran-I am one of them, even though I have known him for nearly fifteen years-that tells you everything you need to know, but were always afraid to ask, about the man, his restaurant, his dimension-bursting food, his partner Juli Soler and the truth and mythology that surrounds elBulli, this fine, eminently readable treatment is a blessing. Colman Andrews has done a brilliant job with this nearly 300-page book, despite what the misguided review in The New York Times a week ago claimed.

Readers will come away from Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food with an infinitely greater understanding of the "world's greatest chef," who indeed reinvented (and continues to reinvent) food in the 21st Century. The only negative in the American edition is that there are no photographs; the European edition apparently has them."
HASH(0x969a8018) étoiles sur 5 Ferran 9 novembre 2012
Par Stephen - Publié sur
Format: Broché Achat vérifié
Ferran Adria is a genius and has shown the most innovation since Escoffier in the world of food. There may never be another chef to change the gastronomic world in the pretenses that Ferran has shown. It was great to learn about his adolescent party period, military time, and what he did outside of the restaurant. Truly inspirational.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x969a81bc) étoiles sur 5 a good story about his life, not so much about his food 10 mai 2012
Par David - Publié sur
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 have liked more on his food philosophy, though there is a lot of that here. I've read many biographies that were less organized and detailed than this one.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x969a81d4) étoiles sur 5 Poor writing, not what I expected 7 octobre 2011
Par Brandon - Publié sur
Achat vérifié
The majority of my disappointment lies with the author on this one. The writing style did not keep my attention, and about 1/8 of the book actually delves into Ferrans mind set in regards to ideas and conceptualizing food.

As a chef, I was hoping it would of touched more about his thought processes and technique development. All in all a waste of time reading this unfortunately.
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