Ferran Adrià's Recipe Book
Notes on the book El Bulli: The Taste of the Mediterranean (El Bulli. El Sabor del Mediterráneo), 1993
Notes for the book "elBulli, the Taste of the Mediterranean" (1993) by Ferran AdriàReal Academia de Gastronomía
The Taste of the Mediterranean was published in 1993 and would mark a turning point in the cuisine of the El Bulli restaurant and of its head chef, Ferran Adrià.
"We didn't want to limit ourselves to recipes, but wanted to offer some analysis of our food."
Notes for the book "elBulli, the Taste of the Mediterranean" (1993) by Ferran AdriàReal Academia de Gastronomía
Chargrilled artichokes with Norway lobster (langoustine) and oyster salad. Serves four people.
Pigeon Breast Surprise.
Notes for the book "elBulli, the Taste of the Mediterranean" (1993) by Ferran AdriàReal Academia de Gastronomía
"At that time, there were lots of books from chefs that only included recipes. Some gave personal ideas on cooking in general, but there were very few that were focused on analyzing style, creative methods, and the like. This book was the result of our desire to classify our cuisine from a theoretical standpoint, something that continued in later books."
Visit this exhibition to read The story of El Bulli. A look back at the history of a restaurant that started as a beach bar and ended up on the front pages of world news.
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