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Candy. Los postres de elBarri

Candy. The desserts of elBarri conveys the essence of the dessert cuisine created in the restaurants of elBarri over a period of 10 years (2011-2021).

 

512 pages long

25,5 x 32 cm

Hard cover

ISBN: 9788491876052

Units

The last phase of the book’s production coincided with the closure of elBarri: that extraordinary gastronomic amusement park formed by the Tickets, Bodega 1900, Hoja Santa, Pakta and Enigma restaurants. For Albert Adrià and David Gil – alma mater and head pastry chef of elBarri, respectively – this volume represents a mid-career break, a breathing space offering them an opportunity to look back and reflect, to evaluate the successes and to formulate future goals.

 

Candy is both a photobook, in which images of the desserts speak for themselves and are accompanied by a brief conceptual explanation, and a recipe book, with detailed instructions for each recipe.

In this section is a short summary of each chapter of the book

About the authors

Albert Adrià (L’Hospitalet del Llobregat, 1969)

Is considered one of the most influential people in the world of gastronomy and, along with his restaurants, has received its most prestigious honours and awards. He worked in the kitchen of elBulli between 1985 and 2008.

In 2013, he joined the board of elBullifoundation. In 2006 he opened the Inopia Classic Bar in Barcelona, a promoter of haute prêt à porter gastronomy and pioneer of the “gastrobar” concept.

Between 2011 and 2017 he opened a total of 7 restaurants (41º Experience, Tickets, Pakta, Bodega 1900, Niño Viejo, Hoja Santa and Enigma) within the project that brought together different gastronomic concepts under the name elBarri.

After Albert, and Ferran Adrià, signed a creative alliance with Le Cirque du Soleil for the Heart project in Ibiza, he opened 50 Days by Albert Adrià in London, a pop-up restaurant in the 5* GL Café Royal Hotel. This later became Cakes & Bubbles, a dessert dining restaurant specialising in pastries and sparkling wines.

David Gil (Vic, 1990)

Trained at the Hofmann Catering School and started working at Can Jubany (Vic) at the age of 16. There he learnt the basics of traditional cuisine and began a professional career that would take him to the kitchens of Le Calandre (Padua), Le Suquet (Laguiole) and Mugaritz (Guipúzcoa).

In 2012 he joined Tickets as assistant pastry chef and three years later became the creative director and head of dessert production for the elBarri group. He worked with Albert Adrià to develop the dessert cuisine for all restaurants within the elBarri project.

In 2015 he won the award for Best Artisan Chocolatier in Spain and was awarded the National Gastronomy Prize, “Young Restaurateurs of Europe” in 2019.