Adria.   Ferran     Signed by Ferran Adria.
elBulli 2003 - 2004.
Ferran Adria / Juli Soler / Albert Adria. Also accompanied by a concertina hard page folder titled 'Updating of the Evolutionary Analysis' & CD.
1st VOLUME: .elBulli 2003 - FIRST EDITION 2005. 315 x 245 x 32mm. 1 fep. p1 Printers device. Double page of elBulli kitchen brigade on the beach with F. Adria. (see image 1 below). [1] Title page with a tipped in planch with Adria's signature "Pour Bobby". dated 22.11.11. Double Page: Contents. 8-11. Double page; Catalogue 2003 (1)15-167. Double page: Evolutionary analysis 2003 (4) [1] 175-333. Double page of repetitive hand drawings. p1 Printers Info. 1fep. Bound in a strong black hardcover. Black decorated dust wrapper. As new. 2nd VOLUME: elBulli 2004 - FIRST EDITION 2005. 315 x 245 x 30m. 1fep. Printers device. Double page of elBulli kitchen brigade standing in a garden with F. Adria. [1] Title page Double Page: Contents. 8-11. Double page; Catalogue 2004 (1)15-156. Double page: Evolutionary analysis 2004 (4) [1163-313. p4 b/w photographs of the staff. Double page of repetitive hand drawings. p1 Printers Info. 1fep. Bound in a strong black hardcover. Black decorated dust wrapper. As new. ITEM 3. 2003-2004 Updating of the Evolutionary analysis. A folded 20 page concertina of instructions, in b/w text on strong cardboard. With a CD Rom. As new. All three items in a very strong slip-case in very good condition.
- In the first volume - elBulli, 2003, the double page b/w photograph shows a kitchen brigade of 34 chefs and 16 waiters. This is a massive staff although not surprising. Adria's cuisine reminds me of the labour-intensive nature of making Canapes. One also gets the impression that He is also inspired by the bite sized Tapas, Japanese Sushi and possibly Chinese Dim-sum. In elBulli each meal consists of very many varied small bites. Ferran Adria definitely wants to take his cuisine to a level that has not been seen before and that defies description. He himself uses a nomenclature that could be called obtuse. At best he is uses descriptions that the layperson would not be able conceptualise, creating a mystique that may please him. Although Adria and his key staff are not above using all the details in these books themselves, one sees a highly detailed preparation process with very intricate presentation. Adria also has an experimental kitchen in Barcelona opposite the great public market - La Bouqeria, that displays the freshest of meats, fish, fruits and vegetables. The abundance of all the exotic and expensive produce available, is beyond compare. So, no surprise that Ferran Adria and his brother Albert must use the market to stimulate inspiration and ideas. This experimentation and the logging and filing thereof, is meticulous. It is the key central attribute that defines the quality of Adria's cuisine. This is what one reads and sees in these great tomes. Prepare to be amazed and mystified.

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