London: Phaidon, 2008. Hardcover. Quarto (300 x 220 x 62 mm.), 528 pp., ill., glossary, glossy paper covered boards in dustjacket with 134 mm advertising wraparound. Near fine in very good, slightly soiled dustjacket. Advertising wraparound has 2cm tear and creasing at lower front edge. Signed by Ferran Adria on half title p. Near fine / very good. Item #637
A look behind the scenes at elBulli, a Catalonian restaurant with three Michelin stars. It was voted the World's Best Restaurant five times by 'Restaurant' magazine but closed in 2011. Ferran Adria, the head chef from 1987 until its closure was known for his experiments in molecular gastronomy. The book includes twenty 250 mm 4 to 8 pp sewn-in inserts giving 'insights, ideas and methods'. Illustrated with over 1000 colour photographs. Loosely inserted is a ticket to a Ferran Adria event at the State Theatre in Sydney in 2008.