Sinopsis

elBulli 2005-2011 is the catalogue raisonné of elBulli, which was widely regarded as the world's best restaurant until its closure in 2011. Having held three Michelin stars from 1997 to 2011, and regularly voted 'Best Restaurant in the World' by a panel of 500 industry professionals, elBulli was at the forefront of the restaurant scene from when Ferran Adrià became sole head chef in 1987. The restaurant only opened for six months every year in order that the rest of the year could be spent developing a completely new menu for each season. Many hours of development work went into the creation of each spectacular dish at the purpose-built elBulli workshop in Barcelona, and the gastronomic innovations of the creative team have influenced restaurants and chefs around the world.

elBulli 2005-2011 is made up of seven volumes, one for each season that the restaurant was open between 2005 and 2011. Each volume starts with a catalogue of photographs of every dish that was served at the restaurant during that year and finishes with detailed recipes explaining how to make every component. There are also notes on hard-to-find ingredients, new techniques, finishing and presentation. The recipes are divided by course, following the unique structure of the elBulli menu: cocktails, snacks, tapas, pre desserts, desserts and morphings.

The final volume, Evolutionary Analysis, focuses on the creative evolution of the restaurant, key discoveries, produce and analysis of the influences and creative methods that were prominent during each season. Chapters will cover new products, techniques and technologies on a year-to-year basis, looking in depth at how all of the processes combined to continually drive the cuisine at elBulli forward.

Beautifully presented in an elegant Perspex slipcase, these comprehensive volumes allow unprecedented access to the genius of Ferran Adrià and the creativity that made elBulli legendary. An essential addition to the shelves of anyone interested in modern gastronomy, this is the last chance to uncover the secrets of the world's most-innovative kitchen, now closed forever.

elBulli 2005-2011 es el nuevo catálogo del restaurante de Ferrán Adrià que completa la obra que permite estudiar qué ha sido elBulli, cómo ha funcionado y entre otras cosas, toda su creatividad. Una obra con siete volúmenes, uno por año, con más de 750 recetas y el doble de fotografías a todos color.

La realización del catálogo general ha sido una herramienta que mientras el restaurante estaba en marcha, servía para guiarles en la creatividad, ver todas las cosas que habían hecho para no copiarlas. Ahora, el catálogo de elBulli será como una biblia de la cocina de vanguardia, una obra para coleccionistas y para el estudio, porque como comenta Ferrán Adrià, uno de los motivos por los que empezó a documentar todo el trabajo del restaurante fue por la necesidad de un (o de varios) cliente de entender elBulli, “para entender elBulli hay que estudiarlo”. Así empezó el proyecto del catálogo general de elBulli.

Ferrán Adrià lanza otra de sus sabias frases: “Si tú compartes lo que haces, haces mejor al oficio y te obliga a ser mejor”. Cuantos cocineros deberían fijarse, no sólo en sus recetas, también en su visión del oficio.