Day at elBulli

Ferran Adriàis recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, and make elBulli what it is today.Albert Adriàshares the same passion for food and creativity as his older brother Ferran. He specializes in the world of pastry and is creative director of the elBulli workshop, where the pioneering culinary techniques that inform the spectacular thirty-course menu are developed.Juli Soler joined elBulli as restaurant manager in 1981. He quickly brought the front of house service to a standard never seen before in Spain, and it is characterized by his warmth, generosity and professionalism.

"Gastronomically, aesthetically and emotionally honest."—The Sunday Times"There is only one el Bulli."—The Financial Times"My meal there was quite simply the best of my life – the most intriguing, the most entertaining, the most delicious."—Observer Food Monthly"The most influential restaurant in the world."—The New York Times"The most acclaimed and influential [restaurant] of our time."—Time"Extraordinary, theatrical and often downright bonkers food."—The Times"This is just very, very good cooking: intense, and obtusely original...[elBulli] is a masterclass in the metaphysics of how, what and why we eat, while still being dinner."—A A Gill, The Sunday Times/ "El Bulli is a once in a lifetime event."—Observer Food Monthly blog"A glance behind the scenes at a pivotal time and place in culinary evolution, this book will delight serious foodies."—Publishers Weekly

• The book documents the activities of each hour of the day, from dawn at 6.15 am to switching off the lights at 2.00 am. Thirty recipes are illustrated with colour photographs