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(0)Ferran Adrià
Author
Publisher
Phaidon Press Inc
Pub. Date
[2011], ©2011
Language
English
Description
A collection of simple, tasty and affordable receipes for the dishes that the staff at elBulli eats every day. Shows the reader the step-by-step secrets of how to plan, prepare and cook everyday meals in the easiest way possible.
Author
Publisher
RBA
Pub. Date
2012
Language
Español
Description
Revisa todos los aspectos, perfeccionados y estructurados por su experiencia en elBulli: - Cómo elegir los productos - cuáles debemos tener siempre en nuestra despensa - cómo elaborar caldos y salsas y congelarlos en porciones para futuros usos - qué cantidades son necesarias para cada receta, según el número de comensales - cómo organizar la elaboración de los 3 platos para que estén todos en su punto en el momento necesario - paso a paso...
Author
Publisher
Bushel & Peck Books
Pub. Date
[2023]
Language
English
Description
"Welcome to the market! You might shop at a grocery store, but that's not where most of the world gets its food. Markets is a gorgeously illustrated exploration of what has been the heart of civilization for thousands of years. Find out how markets got started, where food comes from, how people pay, and other fascinating treasures hidden among the stalls. Along the way, visit some of earth's most famous markets and bazaars in Asia, Africa, Europe,...
Author
Publisher
Grijalbo
Pub. Date
2021
Language
Español
Description
"Con anterioridad a leer este libro, el lector puede pensar que casi todo está publicado en libros de cocina. La sorpresa es que la capacidad de conceptualizar e innovar de Eugeni de Diego, aprendida en su larga etapa en El Bullí con Ferran Adriá, nos permite disfrutar de un libro absolutamente novedoso que combina un contenido divulgativo que al mismo tiempo es creativo y divertido, enseñándonos su innata capacidad para experimentar y combinar...
Publisher
Kino Lorber
Pub. Date
©2012
Language
Catalan
Description
Located in Catalonia, Spain, Adrià's restaurant, El Bulli, closes for six months each year while Adrià and his team of culinary experts design a fresh, innovative menu for the next season. Not content with anything ordinary, Adrià's scientific approach involves intense research and experimentation to create a variety of dishes that have never been experienced before. Filmmaker Gereon Wetzel goes "behind the scenes" of the kitchen for a glimpse...
