WorldCat Identities

Adrià, Ferran

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Most widely held works about Ferran Adrià
 
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Most widely held works by Ferran Adrià
The family meal : home cooking with Ferran Adrià by Ferran Adrià( Book )

9 editions published in 2011 in English and Dutch and held by 696 WorldCat member libraries worldwide

A collection of simple, tasty and affordable receipes for the dishes that the staff at elBulli eats every day. Shows the reader the step-by-step secrets of how to plan, prepare and cook everyday meals in the easiest way possible
One world kids cookbook : [easy, healthy, and affordable family meals] by Sean Mendez( Book )

2 editions published in 2011 in English and held by 378 WorldCat member libraries worldwide

This healthy eating cookbook is aimed at encouraging young people to think about what they eat through emphasizing the importance of a balanced diet. It contains kitchen tips and suggests vegetarian substitutes to the meat recipes. One World Kids Cookbook aims to instill a passion for good, wholesome, healthy food as well as a passion for life. Includes fabulous dishes from around the world, from jollof rice to fajitas
El Bulli : cooking in progress by Gereon Wetzel( Visual )

16 editions published between 2010 and 2013 in 5 languages and held by 170 WorldCat member libraries worldwide

"Located in Catalonia, Spain, Adrià's restaurant, El Bulli, closes for six months each year while Ferran Adrià and his team of culinary experts design a fresh, innovative menu for the next season. Not content with anything ordinary, Adrià's scientific approach involves intense research and experimentation to create a variety of dishes that have never been experienced before. Filmmaker Gereon Wetzel goes "behind the scenes" of the kitchen for a glimpse into the creative process of the culinary arts, exploring the methods and approaches that go in to creating the perfect menu. Over the course of the six months, Adrià pushes himself and his team to develop new recipes, always innovating and never repeating themselves to deliver a 30-course menu that his guests will never forget."
La comida de la familia : coma lo que se comía en "elBulli" de seis y media a siete by Ferran Adrià( Book )

8 editions published between 2011 and 2013 in Spanish and held by 142 WorldCat member libraries worldwide

Revisa todos los aspectos, perfeccionados y estructurados por su experiencia en elBulli: - Cómo elegir los productos - cuáles debemos tener siempre en nuestra despensa - cómo elaborar caldos y salsas y congelarlos en porciones para futuros usos - qué cantidades son necesarias para cada receta, según el número de comensales - cómo organizar la elaboración de los 3 platos para que estén todos en su punto en el momento necesario - paso a paso visual de cada una de las recetas. Todas las recetas se pueden hacer en casa fácilmente, en un tiempo razonable y a un precio que queda alrededor de los 4 euros. Si no comemos bien es porque no queremos, nos dice Adrià. Este libro cambiará la forma de cocinar en casa. --Publisher description
Gordon Ramsay's Maze by Gordon Ramsay( Book )

2 editions published between 2008 and 2009 in English and held by 137 WorldCat member libraries worldwide

Recipes from Gordon Ramsay's restaurant Maze, with an emphasis on quality ingredients served in small portions
El Bulli, 1998-2002 by Ferran Adrià( Book )

25 editions published between 2002 and 2006 in 7 languages and held by 85 WorldCat member libraries worldwide

From Ferran Adria's famed restaurant, El Bulli. The book contains photogtaphs of all the dishes. Recipes are on an accompanying CD-ROM
A day at elBulli : an insight into the ideas, methods, and creativity of Ferran Adrià by Ferran Adrià( Book )

11 editions published between 2008 and 2012 in English and Spanish and held by 84 WorldCat member libraries worldwide

150 kilometer nord for Barcelona ligger verdens bedste restaurant. Den 3-stjernede katalanske restaurant el Bulli er i hvert fald flere gange blevet kåret til denne prestigefyldte titel, og det skyldes ikke kun den gode smag, men en innovativ tilgang til hele madoplevelsen. Chefkokken og indehaveren Ferran Adrián har opfundet retter som flydende ravioli, grøntsagsluft og spiselig kaffe i fast form. Ifølge den spanske superkok dekonstruerer han de traditionelle retter for at sammensætte dem på en ny måde. I verdens formentlig mest eftertragtede køkken leges der med ingredienserne når den traditionelle madlavningskunst udfordres. Med mange opskrifter
Ferran Adrià and elBulli : the art, the philosophy, the gastronomy by Jean-Paul Jouary( Book )

2 editions published between 2013 and 2014 in English and held by 81 WorldCat member libraries worldwide

Combining the worlds of gastronomy, food science, philosophy, and fine art, a French philosopher and professor discusses whether or not cooking has become a high art, particularly based on the career of chef Ferran Adrià--
ElBulli 2005-2011 by Ferran Adrià( Book )

1 edition published in 2014 in English and held by 48 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."--
The fragile feast : routes to Ferran Adrià by Hannah Collins( Book )

1 edition published in 2011 in English and held by 41 WorldCat member libraries worldwide

"Ferran Adria has been recognised as the most innovative chef of modern times. His restaurant, elBulli, was long regarded as the finest in the world. The culinary transformations from raw produce to spectacular dish were the result of a mysterious, almost alchemical process. The artist Hannah Collins, who has known Ferran for a number of years and has been granted unprecedented access to the working of his kitchen, embarked on a mission to trace the routes of thirty or more products from their places of origin to the table. The resulting pictures and writings create a document of global connections, geographical diversity, historical precedents and sublime aesthetic refinement..."-- Publisher description
Coco : 10 world-leading masters choose, 100 contemporary chefs( Book )

1 edition published in 2010 in English and held by 35 WorldCat member libraries worldwide

Coco is a one-of-a-kind collection of the new culinary vanguard shaping the cuisine of the twenty-first century. Coco follows the format of Phaidon's successful 10x10 series, featuring the best 100 emerging chefs from around the world. We have asked ten of the world's most renowned chefs, including Ferran Adria, Alain Ducasse, Gordon Ramsay, and Alice Waters, to each choose ten exceptional young chefs who have emerged in the past five years. Each of the 100 chefs is featured on two spreads with recipes, photographs, a menu, and an original essay written by the nominating chef-curator
El Bulli, 1994-1997 by Ferran Adrià( Book )

8 editions published between 2003 and 2006 in 3 languages and held by 35 WorldCat member libraries worldwide

Tetsuya's pursuit of excellence( Visual )

4 editions published in 2010 in English and held by 29 WorldCat member libraries worldwide

Tetsuya's Pursuit of Excellence is the story of world-renowned chef and restaurateur Tetsuya Wakuda, who arrived in Australia in the early 1980s as a 22-year-old with little money, no professional skills and no English. Fate dictated that his first job would be as a kitchen hand. From that accidental beginning, Tetsuya chartered a course that has taken him to the top of fine cuisine around the world. In this documentary we hear from those who were his first friends and mentors in Australia; including Danny White, Armando Percuoco and Tony Bilson. Also featured are a host of Tetsuya's international colleagues including Ferran Adria from the famed El Bulli in Spain, Heston Blumenthal from Fat Duck in the UK and Richard Geoffroy, Chef du Cave at Dom Perignon
La cocina de la salud : el manual para disfrutar de una vida sana by Ferran Adrià( Book )

9 editions published between 2010 and 2015 in Spanish and English and held by 25 WorldCat member libraries worldwide

La cocina de la salud presenta, de la mano del mejor cocinero del mundo y del cardiólogo de mayor reconocimiento internacional, todas las claves, ideas, consejos y sugerencias para una alimentación saludable a través de una profunda reflexión sobre la relación que tenemos con la comida. El libro muestra en sus distintos capítulos un recorrido a lo largo de un día en la vida de una familia corriente, y trata en apartados sucesivos cómo deberían ser el desayuno, la compra, la conservación de los alimentos, la cocción, la comida, etc. En él se explica cómo diferentes personas de una misma familia tienen necesidades dietéticas diferentes, y que una dieta saludable no tiene por qué estar reñida con el disfrute de los alimentos. La conclusión final es que no hay alimentos malos, sino que la variedad y la moderación es el secreto
ElBulli2005 by Ferran Adrià( Book )

5 editions published between 2005 and 2014 in Spanish and English and held by 21 WorldCat member libraries worldwide

La conjura contra el gurmet by Márius Carol( Book )

6 editions published between 1997 and 2004 in Catalan and held by 20 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

MVM amb Manuel Vázquez Montalbán( Book )

3 editions published in 2007 in Catalan and held by 15 WorldCat member libraries worldwide

Diccionario del amante de la cocina by Alain Ducasse( Book )

4 editions published between 2004 and 2011 in Spanish and held by 15 WorldCat member libraries worldwide

Recipes and photographs of some of Alain Ducasse's most memorable dishes, organized alphabetically. In French
Een dag bij elBulli : bewonder de ideeën, methodes en creativiteit van Ferran Adrià by Ferran Adrià( Book )

2 editions published in 2009 in Dutch and held by 15 WorldCat member libraries worldwide

 
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Audience level: 0.35 (from 0.18 for One world ... to 0.93 for La conjura ...)

WorldCat IdentitiesRelated Identities
The family meal : home cooking with Ferran Adrià
Alternative Names
Acosta, Ferran Adrià i

Acosta, Ferran Adrià i 1962-

Adria Acosta, Ferran

Adrià Acosta, Ferran 1962-

Adrià Acosta, Ferran 1964-

Adrià, F. 1962-

Adrià, F. 1964-

Adrià, Ferran

Adrià, Ferran 1964-

Adrià i Acosta, Ferran

Adrià i Acosta, Ferran 1962-

Adrià i Acosta, Ferran 1964-

Ferran Adrià cocinero español

Ferran Adrià cuisinier espagnol catalan

Ferran Adrià cuoco spagnolo

Ferran Adrià katalán szakács

Ferran Adrià katalanischer Koch und Gastronom

Ferran Adrià Spaans kok

Ferran Adrià Spanish chef

Ферран Адрия

פראן אדריה

아드리아, 페란 1962-

アドリア・アコスタ, フェラン

アドリア, フェラン

フェラン・アドリア

費蘭·阿德里亞

Languages
Covers
One world kids cookbook : [easy, healthy, and affordable family meals]Gordon Ramsay's MazeEl Bulli, 1998-2002A day at elBulli : an insight into the ideas, methods, and creativity of Ferran AdriàCoco : 10 world-leading masters choose, 100 contemporary chefsEl Bulli, 1994-1997ElBulli2005Diccionario del amante de la cocina