El Bulli: Volume 3, 1998-2002 (French edition) By Ferran Adrià

Genuine Editorial event, , El Bulli: Volume 3, 1998-2002 signs the continuation of an extraordinary gastronomic adventure, led by the Visionary chef Ferran Adrià, pioneer of the avant-garde cuisine and an essential figure in the global culinary scene.

This exceptional book, edited in French by RBA Books, brings together five years of creation and experimentation within the mythical restaurant elBulli, located in Roses, Catalonia. Between molecular innovation, , radical aesthetics of dishes and Sensory research, Adrià pushes the boundaries of taste, design, and technique.

An exceptional box in the service of creativity

Presented in a luxurious slate-colored box, the book consists of a main volume of 494 pages, accompanied by a interpretation guide and of a CD-ROM interactive. The latter contains several hundred recipes, of the technical diagrams, of the exclusive videos, a wine list and many iconic menus.

The set allows exploring the methodology of creation from Ferran Adrià and his team, while offering a chronological vision the stylistic evolution of the restaurant between 1998 and 2002, a pivotal period marked by the consolidation of a unique style.

A work between art, science, and gastronomy

Each part of the book presents a photographic catalog impressive, followed by a evolutionary analysis tracing the major steps of the culinary research conducted at elBulli.
Textures, shapes, colors, and flavors become the instruments of a new culinary language, where technique serves emotion.

Adrià's approach transcends cuisine to rise to the level ofPlastic and experimental art, mixing Food science, , design, and Visual creation. The result: a total work, at the crossroads of the gastronomy, of thecontemporary art and of the sensory philosophy.

An absolute reference for haute cuisine enthusiasts

El Bulli: Volume 3 is addressed to chefs, , catering professionals, , Culinary designers, but also to all the enlightened amateurs fascinated by the gastronomic creation.
Beyond the recipes, it invites one to understand the Intellectual and aesthetic approach one of the most influential leaders of his time, founder of the "new new Spanish cuisine".

Fnac notice

"A plastic and gastronomic masterpiece. A prism of 2001: A Space Odyssey on planet Earth. Be careful not to sink your teeth into the precious work!"

🟣 Book features

• Title: El Bulli – Volume 3, 1998-2002

• Author: Ferran Adrià

• Editor: RBA Books, S.A.

• Language: French

• Publication date: September 25, 2008

• Number of pages: 494

• Format: Large box set with guide and CD-ROM

• Dimensions: 24.5 × 32 cm

• Weight: 4.41 kg

• EAN13: 9788478711376

• ISBN: 978-84-7871-137-6

• Theme: Gastronomy, haute cuisine, culinary art, gastronomic innovation