Léxico científico gastronómico las claves para entendre la cocina de hoy

by Alícia y elBullitaller

Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu - often consisting of 25 or more courses. But if you want a reservation, get in line. In this Guide to El Bulli, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents a detailed guide to the revolutionary techniques of Adria and an actual lexicon for the new vocabulary necessary to describe his food and prepare his recipes. Visually stunning, this guide is 235 pages, and as awe-inspiring as the meals served by its author.

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