WorldCat Identities

Adrià, Albert

Overview
Works: 74 works in 173 publications in 8 languages and 977 library holdings
Genres: Pictorial works  Cookbooks  Illustrated works  History 
Roles: Author, Other, Interviewee, Contributor, Author of introduction, Commentator
Classifications: TX945.5.B85, 641.5946
Publication Timeline
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Most widely held works by Albert Adrià
A day at elBulli : an insight into the ideas, methods, and creativity of Ferran Adrià by Ferran Adrià( Book )

14 editions published between 2008 and 2012 in English and held by 410 WorldCat member libraries worldwide

"A Day at elBulli: an insight into the ideas, methods and creativity of Ferran Adria is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adria, the most creative chef working today. With 2,000,000 requests for reservations every year and only 8,000 places, it is notoriously difficult to get a table there. Now, for the first time, A Day at elBulli opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and inserted sections explaining the creative methods and food philosophy, the history of elBulli and the life of Ferran Adrià."--Jacket
El Bulli, 1998-2002 by Ferran Adrià( Book )

22 editions published between 2002 and 2006 in 7 languages and held by 90 WorldCat member libraries worldwide

Room for dessert by Will Goldfarb( Book )

1 edition published in 2018 in English and held by 55 WorldCat member libraries worldwide

"The definitive guide to perfect pastry from the former elBulli apprentice and his destination restaurant in Bali. Will Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings. In this, his first book, with a foreword by Albert Adria, Goldfarb lifts the curtain on his creativity, revealing the processes that form the basis of his stand-out desserts, exploring taste, texture, and flavor. Home cooks can master basic recipes with the aid of step-by-step photography, then enter his creative world to see how staples can be turned into stunning masterpieces.:--Provided by publisher
ElBulli 2005-2011 by Ferran Adrià( Book )

1 edition published in 2014 in English and held by 50 WorldCat member libraries worldwide

"ElBulli 2005-2011 is the catalogue raisonné of elBulli, which was widely regarded as the world's best restaurant until its closure in 2011. Having held three Michelin stars from 1997 to 2011, and regularly voted 'Best Restaurant in the World' by a panel of 500 industry professionals, elBulli was at the forefront of the restaurant scene from when Ferran Adrià became sole head chef in 1987. The restaurant only opened for six months every year in order that the rest of the year could be spent developing a completely new menu for each season. Many hours of development work went into the creation of each spectacular dish at the purpose-built elBulli workshop in Barcelona, and the gastronomic innovations of the creative team have influenced restaurants and chefs around the world. elBulli 2005-2011 is made up of seven volumes, one for each season that the restaurant was open between 2005 and 2011. Each volume starts with a catalogue of photographs of every dish that was served at the restaurant during that year and finishes with detailed recipes explaining how to make every component. There are also notes on hard-to-find ingredients, new techniques, finishing and presentation. The recipes are divided by course, following the unique structure of the elBulli menu: cocktails, snacks, tapas, pre desserts, desserts and morphings. The final volume, Evolutionary Analysis, focuses on the creative evolution of the restaurant, key discoveries, produce and analysis of the influences and creative methods that were prominent during each season. Chapters will cover new products, techniques and technologies on a year-to-year basis, looking in depth at how all of the processes combined to continually drive the cuisine at elBulli forward."--
El Bulli, 1994-1997 by Ferran Adrià( Book )

6 editions published between 2003 and 2006 in 4 languages and held by 31 WorldCat member libraries worldwide

El Bulli : 2003-2004 by Ferran Adrià( Book )

4 editions published in 2005 in 3 languages and held by 27 WorldCat member libraries worldwide

El Bulli, 2003 ; El Bulli 2004 by Ferran Adrià( Book )

2 editions published in 2005 in English and held by 16 WorldCat member libraries worldwide

Los postres de El Bulli by Albert Adrià( Book )

7 editions published in 1998 in Spanish and Catalan and held by 16 WorldCat member libraries worldwide

ElBulli2005 by Ferran Adrià( Book )

3 editions published in 2006 in Spanish and held by 14 WorldCat member libraries worldwide

ElBulli 1998-2002 by Ferran Adrià( Book )

7 editions published between 2002 and 2003 in 5 languages and held by 13 WorldCat member libraries worldwide

A journey through five years in the evolutionary style of the El Bulli restaurant. The first part of the book is a catalogue of photographs followed by an evolutionary analysis. Included in the CD-ROM are all the El Bulli recipes, schemes, summaries, videos and menus
El Bulli 2003 ; El Bulli 2004 by Ferran Adrià( Book )

2 editions published in 2005 in English and held by 13 WorldCat member libraries worldwide

Een dag bij elBulli : bewonder de ideeën, methodes en creativiteit van Ferran Adrià by Ferran Adrià( Book )

1 edition published in 2009 in Dutch and held by 12 WorldCat member libraries worldwide

Cómo funciona elBulli : las ideas, los métodos y la creatividad de Ferran Adrià by Ferran Adrià( )

3 editions published in 2010 in Spanish and held by 12 WorldCat member libraries worldwide

Das wissenschaftliche Lexikon der Gastronomie das Grundlagenwerk der molekularen Küche by Albert Adrià( Book )

1 edition published in 2007 in German and held by 11 WorldCat member libraries worldwide

El Bulli 2005 by Ferran Adrià( Book )

2 editions published in 2006 in Spanish and held by 10 WorldCat member libraries worldwide

Natura by Albert Adrià( Book )

3 editions published in 2008 in Spanish and held by 10 WorldCat member libraries worldwide

Desserts from Ferran Adria's famed restaurant, El Bulli, by his brother, Albert Adria. The book contains photographs of all the dishes. Recipes are on an accompanying CD-ROM
El Bulli, 1983-1993 by Ferran Adrià( Book )

4 editions published in 2004 in Spanish and Catalan and held by 8 WorldCat member libraries worldwide

ElBulli by Ferran Adrià( Book )

4 editions published in 2003 in Spanish and English and held by 8 WorldCat member libraries worldwide

El Bulli : 1994-1997, a period that marked the future of our cuisine by Ferran Adrià( Book )

1 edition published in 2006 in English and held by 8 WorldCat member libraries worldwide

Albert y Ferran Adrià : texturas, lyosabores, ingenios( Visual )

1 edition published in 2008 in English and held by 7 WorldCat member libraries worldwide

Showcases the cuisines of the Adrià brothers with stunning visual presentation of molecular gastronomy
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.44 (from 0.18 for El Bulli, ... to 0.93 for Das wissen ...)

A day at elBulli : an insight into the ideas, methods, and creativity of Ferran Adrià
Covers
El Bulli, 1998-2002El Bulli : 2003-2004ElBulli2005ElBulli 1998-2002El Bulli 2003 ; El Bulli 2004El Bulli 2005ElBulliEl Bulli : 1994-1997, a period that marked the future of our cuisine
Alternative Names
Adrià Acosta, Albert

Adrià Acosta, Albert 1969-

Albert Adrià

Albert Adrià Acosta Spaans kok

Albert Adrià Acosta Spanish cook

Альберт Адриа

ألبرت أدريان طباخ إسباني

알버트 아드리아

アドリア・アコスタ, アルベルト

アドリア, アルベルト

アルベルト・アドリア

阿爾伯特·阿德里亞

Languages