elBulli 2005-2011
525.00€
elBulli 2005-2011 Catalogue
elBulli2005-2011. The last years of elBulli’s history are characterised by the perfecting of a work system for the creation and reproduction of dishes, incorporating a multi-talented team of great versatility that expanded the number of annual creations and introduced a new vision of gastronomy, in which new techniques and elaborations were enhanced by a focus on the poetry and beauty of the ephemeral.
Format: Hard cover, 31,5 x 24 cm.
Volumes: 7 volumes, 2,720 pages.
Number of images: 1,400.
Case: Acrylic.
Weight: 18 kg.
Content
The elBulli team has revolutionised the way of contemplating and understanding the kitchen and of how to work within it. The creative process, which historically had progressed slowly from decade to decade, was given a strong impetus in just a few short years and the restaurant has greatly influenced the evolution of contemporary cuisine. For any chef it is a real luxury to have a publication like this, which compiles their work and gives access to an incredible number of techniques and recipes.
ANDONI LUIS ADURIZ, MUGARITZ
With this work we present the volumes that complete the catalogue raisonné of elBulli. These are the last 7 volumes of the restaurant that changed the world and the history of gastronomy. A journey into the creative process of the most influential chef of recent times, magnificently closing a period full of success.
More than 750 recipes elaborated between 2005 and 2011, with an analysis that details the creative process of elBulli responsible for giving rise to numerous techniques, elaborations and concepts.
Beautifully presented in a perspex slipcase, these volumes are indispensable for anyone fascinated by creative processes and modern gastronomy. elBulli 2005-2011 is a unique opportunity to discover the secrets of the world’s most innovative cuisine and delve deeper into the creativity of the team led by Ferran Adrià, Albert Adrià and Juli Soler.
Located in Catalonia, birthplace of artists such as Gaudí, Miró and Dalí, and overlooking the beautiful Costa Brava cove of Cala Montjoi is the gastronomic mecca of elBulli. Winner of the Best Restaurant in the World award five times, the demands of creativity and innovation that placed Albert and Ferran Adrià’s cuisine at the forefront of cuisine set the bar higher and higher. Despite receiving almost two million reservations a year, the restaurant only had capacity for 7,000 diners per season. Ferran Adrià decided to close the restaurant to the public in 2011 and begin its transformation into elBullifoundation.
elBulli 2005-2011 encompasses the full repertoire of the creative processes that the elBulli team developed during the last seven years of its existence. Opening the restaurant for just six months a year allowed Ferran, Albert and their creative team to spend the other months at the elBullitaller workshop in Barcelona, where they dedicated thousands of hours to experimenting, innovating and developing new concepts for the following season’s menus. The advances made by elBulli’s creative team have influenced restaurants and chefs from all over the world, and have stimulated a completely new way of thinking about cooking.
Chefs of the stature of Grant Achatz, Andoni Luis Aduriz, José Andrés, Massimo Bottura, René Redzepi and Joan Roca, among others, passed through the kitchen of elBulli helping to make it the most influential restaurant in the world and keeping its legacy alive today.
The work that closes a cycle
elBulli 2005-2011 is the last instalment of a unique project, the elBulli General Catalogue. At nearly 7,000 pages, this project contains the definitive catalogue of the 1,846 dishes created from 1983 until elBulli’s closure on July 30, 2011, along with an analysis of the creations produced each culinary season.
