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A Day At Elbulli
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A Day At Elbulli

4.13 of 5 stars 4.13  ·  rating details  ·  387 ratings  ·  45 reviews
"A Day at elBulli: an insight into the ideas, methods and creativity of Ferran Adria is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adria, the most creative chef working today." With 2,000,000 requests for reservations every year and only 8,000 places, it is notoriously difficult to get a table there. Now, f ...more
Hardcover, 528 pages
Published October 15th 2008 by Phaidon Press (first published January 1st 2007)
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Mayee
Feb 11, 2010 Mayee rated it 4 of 5 stars
Shelves: food
This gigantic tome serves as a useless cookbook for anyone who is looking to practically apply any of Ferran Adria's molecular gastronomy techniques in his/her own kitchen; rather, it is an entertaining image-laden account of Adria's daily routine in the 3-Michelin star restaurant El Bulli which details his creative but disciplined processes and gastronomic philosophy, organised according to a 24-hr timeline.

Legendary institutions such as El Bulli are not built in a day, and the book's differen
...more
Serge Pierro
Quite an impressive book - both on covering Elbulli and its sheer weight! This hefty book is more of a pictorial essay on a day at Elbulli, though there are inserts with text explaining the approaches and such taken by Ferran Adria. Having previously read a book on Elbulli (The Sorcerer's Apprentices) I was familiar with the cast of main characters, and this book fleshed out that impression with an impressive collection of photographs showing all the aspects of the day. Having worked in a kitche ...more
Anna
Mar 28, 2014 Anna rated it 5 of 5 stars
Shelves: 2014, apl
A huge book that gives exactly what it promises. A day at El Bulli restaurant.
Lots of cool photos capturing the atmosphere and the creative processes and the daily logistics of how El Bulli worked (the restaurant has since shut down, for owners' desire rather than financial need).
El Bulli was one of the most famous and fanciest restaurants, and I tried to get a reservation there for a few years. I've only had luck in enjoying glimpses in Bourdain's shows, and maybe one day... we'll get some tast
...more
Cara Byrne
Jan 11, 2015 Cara Byrne added it
Recommended to Cara by: Chongyeob
Not being well-versed in fine cuisine or twentieth century international contemporary art, I had never heard of Adria nor of his huge contributions to the world of food and experimental dining design, as well to linking the creativity of culinary arts to fine art. After seeing an exhibition on his drawings at MOCA Cleveland (http://www.mocacleveland.org/exhibiti...), I was interested in el Bulli -which is consistently named one of the best restaurants in the world - so this book was a great way ...more
J
Ferran Adria is considered by some/many culinary experts as the world's greatest chef and El Bulli (in Spain) as one of the premier restaurants anywhere. This book is the photo and text portrait of a day at El Bulli, including the activities of everybody from the people and places the restaurant buys its food from to the chefs, the sous chefs, the waitstaff, and, eventually, those only 8000 persons a year lucky enough (and rich enough) to spend over 200 Euros per person for the tasting menu of 3 ...more
MiLi
Me lo compré inmediatamente después de ver el documental homónimo.

El libro ilustra con imágenes de alta calidad y apuntes del mismo Ferran Adriá la compleja rutina de abrir todos los años el mejor restaurante del mundo, desde la planificación del menú, la organización del personal y la preparación del lugar, hasta la capacitación de los chefs y la creación de sus platos más distintivos.

Como bonus, el libro incluye también algunas recetas de los emblemáticos platos. Si bien no son recetas pensada
...more
jess
Apr 12, 2011 jess rated it 2 of 5 stars
Shelves: 2011, food
This is an oversized picture book with a lot of information from El Bulli, a restaurant in Spain, which also happens to be a hotbed of molecular gastronomy invention and experimentation. There are menus, recipes, ingredient descriptions. You can meet the staff and walk through a day at El Bulli. You can see the reservation process, and the guest's experience. There are huge, gorgeous photos of delectable, unimaginable food. The photos don't seem to match the descriptions. The food is otherworldl ...more
Lori Ann
This chef opens his restaurant (which, btw, is considered the best restaurant in the world) only 6 months a year so he can focus on inventing new cooking techniques during the other 6 months. I found learning about his creative process the most valuable part of the book. He seems to be both incredibly creative and massively disciplined--and I found it surprising to see both traits coming out so strongly in the same person. (If that's the secret to success, I'm in big trouble.) In any case, some ...more
David
Nov 18, 2008 David rated it 5 of 5 stars
Recommends it for: everyone that eats
Recommended to David by: Chef
A Day at elBulli is the quintessential foodie bible. Ferran Adria takes the reader, if we can be called mere readers with this amazing and beautiful book, into a single day at his restaurant. The pages are not numbered but by the use of a time-stamp at the top of each page, we are let in to witness the activies of the restaurant.

As a professional chef myself, I use this book for inspiration in my daily work. When I'm not trying some of the recipes Adria and his team have come up with, I'm using
...more
Wayne
Feb 09, 2009 Wayne rated it 3 of 5 stars
Recommends it for: any aspiring chefs or cooks interested in new ways of organizing menus and ideas
Shelves: food
Back in the late fall of 2008 I attended a discussion with Ferran and Harold McGee and this terrific lunatic of a bore Corby Kummer (who proceeded to direpect the Chef and try and derail the conversation the whole evening). That evening I found a new respect for his philosophy of creativity and food. Later in the month I actually sat down and read through all the narrative in the book and was impressed with the style and organization of his mind as well. There is a fire burning in this chef's mi ...more
Douglas Larson
The author of this book is a famous chef in Spain and is regarded by some as the greatest chef in the world. Having read through some of his recipes, I would agree that his creative uses of food is certainly cutting edge and somewhat remarkable. But I have not tried any of this chef's recipes myself so I cannot speak directly to their quality or taste experience.

This cookbook, however, I found only slightly interesting. Some cookbooks, this one included, have tons of narrative about the evoluti
...more
Steven
Jul 23, 2009 Steven rated it 4 of 5 stars
Recommends it for: Gastronomes, food lovers, photographers, and friends
As the title states, we follow the most acclaimed chef in the world, Ferran Adria, as he and his staff prepare for a day at his restaurant along La Costa Brava. The book is a revealing look at the process and work involved in creating a menu based on what is known as molecular gastronomy by its foremost practitioner. The coffee table format and thickness translate to many gorgeous and telling photos, leaving you with the sense of being a reporter who has been granted full access. Recipes of that ...more
William Colsher
Fascinating insight into the elBulli process along with a handful of fairly easy to follow recipes.
David
My brother-in-law, an aspiring chef, recently gave us A Day at eBulli as a gift. The book is photo journal day in the life of this famous restaurant. To be honest it took me a while to pick it up. It quite literally weighs a ton, and the cover wrap that proclaimed “Best chef in the world” and “Best restaurant in the world” had me put off a bit.

What I expected to see what narcissistic food porn, but was surprised to find a story of authenticity, innovation and creativity disguised as a coffee tab
...more
Simon
A pretty exhaustive account of, as the title says, a day at elBulli. The photos alone are drool-inducing stuff for food porn addicts like myself, and the behind the scenes bits are interesting, although there's a fair amount of padding; do we really need a double page spread of a dozen photos of some guy opening the gate to the car park? But what really makes it worthwhile is the text explaining Adria's culinary philosophy and methods. For the moment this is going to have to do until I manage to ...more
Ali Al-sarraf
If you are a food enthusiast and know Ferran Adria and his contribution in cooking. Then this book is a must to have in your cooking book collection. I have to say, its hard to make most of the recipes but it give you a hint that nothing is impossible in life. You only need the imagination and the spirit to break all the boundaries of creativity.
My favourite quote from the book "Ambition without patience is a dangerous thing."

Enjoy it.
Colin
At this point, reading about elBulli is like reading about a place you'll never go--especially if you weren't able to get to Chicago for Next Restaurant's recreation/homage to the Catalan restaurant. And just as you'll never go to elBulli, you'll probably never make a single recipe out of this book. But that doesn't mean it's not worthwhile; in a way, it's a beautiful fantasy, a slice of time in a place that has since changed.
Michelle
3 1/2 to 4 stars for this fascinating and large book. The food was kind of beyond me, but it was thrilling to read about the creative process and theory behind the restaurant and these amazing little dishes.

Also, the way the book is put together is just really neat. Between the text and pictures it is effective in creating an immersive and informative experience. For me anyway! I was intrigued the whole time :)
Ned Stenger White
gorgeously presented and literally VERY heavy, this book did make my head spin with the intricacies of these dishes and Ferran and crew's obsession with attention to detail. a sumptuous feast.

have cooked for a living for 25 years, i really enjoyed this, especially as its the closest i'll ever come to eating there. (fine dining would be a useful experience for the 'Brainstorm' machine!)
Peggy Lo
His biography alluded to this but he is incredibly disciplined about his creativity, and this reinforces that. It's also amazing to see how much organization goes into running the restaurant and getting the dishes to all the tables. It's a nice overview of his day and some ideas/techniques used at the restaurant. There are also a few recipes but I don't think I'll be trying them any time soon.
waits4thebus
If I ever get the chance to eat here, this book would be very helpful to get a glimpse into just what went into the experience. Fascinating. but the recipes are useless unless I have an endless supply of gelling agents, a staff & a good liquid nitrogen supplier.
Stephanie
This book is fantastic. I am so awed by these chefs abilities to create. The techniques that they use, the techniques they create, is inspiring. It is much less a cookbook and much more a book about creative expression.
Now if I only had 200euro to eat there!
Ewan Henderson
Do you ever finish a book like this? This is a masterpiece and with incredible precision the account and breakdown of the el bulli experience, every section is a new discovery. Its more a life's work of 80 chefs than a book, quite incredible.
Ricardo Marcos
As the title says, it is a book for people interested in knowing who a day at elBulli was, mostly with pictures and comments. There are some detailed descriptions inside the book too, but nothing too detailed. Interesting book.
Emily
wow those people are crazy, also half of the menu is foam of some sort, now i know this is very hep right now but i dont want to eat anything that looks like a plateful of semen.
Mike
I read this about 3 times last night.Amazing.A lot of weird inserts to complicate things,but then again his food is complex.Great photos,can't wait to read it again.
Ariadna73
Beautiful pictures, interesting story. Pretty much the same you see in the documentary. It's a pity they closed, but there was clearly no alternative to this.
Bewarethefish
Food porn at its finest.

And despite criticism of the book's practical nature, I will definitely be attempting some (components) of the included recipes.
Matt
Very interesting ideas on cooking, the creative passage, devlopment of technique. Hopefully not the closest thing i will get to elbulli in my lifetime.
Autumn
I would have enjoyed more about the food and less business minutia. Also, it was really absurdly heavy. But as a monument to insanity, it is splendid.
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One of the world's top chefs, Adrià headed the restaurant El Bulli.
More about Ferran Adrià...
The Family Meal: Home Cooking with Ferran Adrià Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs El Bulli: 1998-2002 El Bulli 2003-2004 El Bulli 1994-1997

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