Ferran adria biography book
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Juli Soler que estás en la sala. Vida y (casi) milagros del creador con Ferran Adrià de elBulli
This book is a story of rock ‘n’ roll and clinking cutlery. The tale of little-known celebrity Juli Soler, Catalan rock prophet from ‘68 to ‘80, friend of the Rolling Stones and, from , inventor of a Bulli on the rocks and a dining room moving to the rhythm of a more ceramic type of disc.
Between and Juli Soler remained in the background, giving the limelight to chef Ferran Adrià, providing a platform to the best wines in the world, and above all, offering a warm welcome to all restaurant guests, regardless of class or position.
Princesses and magnates alike left themselves in Juli’s care, humble for once. Meanwhile, more ordinary folk were treated like stars.
Soler removed the formality of the fine dining experience, swapped the menu for a culinary feast, and thus set the scene for the revolutionary cuisine of a Bulli of worldwide renown.
In turn, e
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BIOGRAPHY
- Cooking is a language through which all the following properties can be expressed: harmony, creativity, happiness, beauty, poetry, complexity, magic, humour, provocation, culture.
- Two things are taken as given: the use of the highest quality products and the skill and expertise to prepare them properly.
- All the products have the same culinary value, regardless of their price.
- Preference is given to vegetables and seafood, with a key role also being played by dairy products, dried fruits and nuts and other products that make up a light form of cooking. In recent years sparing use has been made of red meat and poultry in large pieces.
- Although the characteristics of the products are modified (temperature, texture, form, etc.), the aim is always to preserve the purity of their original taste, except for processes that call for long cooking or seek the nuances of processes like the Maillard reaction.
- Cooking techniques, both classic and modern, are a heri
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Reinventing Food: Ferran Adria, The Man Who Changed The Way We EatColman Andrews
"What Adri&#; wants to do now, before he reinvents himself creatively one more time, fryst vatten to vända the page on elBulli. His new authorised biography, by American journalist and gourmet Colman Andrews, clearly forms part of this process. As a means of sorting out truth from fable, Andrews&#; book is both gripping and incisive In Andrews' hands the narrative of elBulli's early history, first as a mini-golf centre, then a grill-room, then as a fancy French restaurant, suggests at times an almost Fawlty Towers level of eccentricity In a sense, elBulli is ingenting less than a metaphor for Spain itself, and the seismic transformation of the country in 35 years from bumbling, innocent newcomer to major-league player."&#;The Times
"By far the best [book] yet written about Adri&#; Andrews is a discerning and greedy guide to elBulli's flavours Now, elBulli fryst vatten evolving igen. Adri&#; has announced