A Day at elBulli
Author: Ferran Adria
In October 2008, Phaidon Press will publish A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià , revealing for the first time the creative process, innovative philosophy and extraordinary techniques of the multi-award-winning restaurant, elBulli, and its legendary head chef, Ferran Adrià . The book will be released simultaneously in the United States, United Kingdom and Australia.
Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtain. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8,000 seats. Renowned for his spectacular ever-changing 30-course tasting menu, Adrià's pioneering culinary techniques have been applauded—and imitated—by top chefs around the globe for the past decade, and he was named one of Time magazine s 100 most influential people of our time.
If you weren't one of the lucky few to get in this year (2008 reservations were booked a year in advance), you can now experience the restaurant like never before with A Day at elBulli. This generously-illustrated 600-page ''day in the life'' features over 1,000 photographs, menus, recipes and diagrams, presenting a guided tour through a full working day at elBulli—from a shopping trip at sunrise to the markets to the meticulous preparations of ingredients, from inside Adrià's secret workshop to last-minute creative sessions, and from cocktails on the veranda at dusk until the last late-night guests leave.
A Day at elBulli will be the only popular andaccessible book on Ferran Adrià and the restaurant available for the general public, and is sure to be one of the most coveted gifts for cookbook fans this holiday season.
''Ferran Adrià is without question the greatest chef on the planet,'' said Richard Schlagman, Publisher of Phaidon Press. ''His artistry and inventiveness are unmatched in the world of cuisine, transforming the way we think about and experience food. I am delighted that Phaidon will be revealing the magic of elBulli and its creator to the world.''
''Phaidon designs beautiful books and I m thrilled to collaborate with them on A Day at elBulli,'' said Ferran Adrià. ''The extraordinary photography and unique structure of the book capture the essence of elBulli perfectly.''
In April 2008, elBulli won the #1 Best Restaurant in the World, for the third year in a row at the S. Pellegrino World's 50 Best Restaurant Awards.
Publishers Weekly
An enormous undertaking, this monumental tome, complete with more than 1,000 photographs, chronicles one day at revolutionary eatery elBulli in northern Spain, arguably one of today's most influential restaurants. Adrià, the culinary genius behind this success, along with restaurant manager Soler and brother and fellow chef Albert give the reader a firsthand look at day-to-day activities and the innovation for which elBulli is known. Lavish photographs are the main attraction in this work; text is sparse and offers only glimpses into activities. While there is an examination of the team's creative methods, most topics are only touched upon briefly, such as creative sessions, testing and utilizing a mental palate. Given the highly technical nature of the dishes served at elBulli, recipes (Pine Nut Marshmallows; Steamed Brioche with Rose-scented Mozzarella) are rare. A glance behind the scenes at a pivotal time and place in culinary evolution, this book will delight serious foodies, and its stunning package guarantees it will grace many a coffee table. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.Eat Me: The Food and Philosophy of Kenny Shopsin
Author: Kenny Shopsin
"Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971.
Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above.
With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author.
Publishers Weekly
Kenny Shopsin hates publicity the way a magnet must hate metal filings. With a documentary, a New Yorker profile and several New York Times articles clinging to him, this supposedly reluctant restaurateur now adds to his own troubles by releasing a totally hilarious and surprisingly touching treatise on cooking, customer loyalty and family bonds. As his brood grew to include five kids, his Manhattan eatery shrunk in size, yet maintained its idiosyncratic 900-item menu (reproduced here in a 12-page spread). Recipes for more than 100 of the offerings are presented, including Mac n Cheese Pancakes and Blisters on My Sisters (sunny-side-up eggs placed atop tortillas and a rice and bean concoction). But the real treat is Shopsin's salty philosophizing. Sure, pancakes are tasty, but he reminds us that, "They are flour and milk drowned in butter and some form of sugar. They're crap." And the customer is always wrong "until they show me they are worth cultivating" as customers. Two such well-cultivated customers were the writer Calvin Trillin and his wife, Alice. They pop up throughout the book, providing not only happy reminiscences, but a roux of poignancy as both Shopsin and Trillin become widowers, bonded together over the love of a decent meal, quickly rendered. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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