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Ferran Adria and elBulli: The Art, The Philosophy, The Gastronomy

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In July 2011, Adria closed elBulli in order to revolutionize not the art of cooking, but his art of cooking, with plans to open a creativity center for chefs and launch LaBullipedia—“a Western haute cuisine Wikipedia.”


Has the art of cooking become a high art, thanks to Adria and his contemporaries? Jean-Paul Jouary answers this question with elegance and insight, revealing
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Hardcover, 160 pages
Published March 19th 2014 by The Overlook Press (first published March 6th 2014)
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