Ferran

by Colman Andrews

ISBN-10: 159240572X
ISBN-13: 9781592405725
Region: Spain
Publisher: Penguin Books
Publication Date: October, 2010
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Publishers Information

About Ferran

Publisher Web Link: http://www.penguin.com/

The Inside Story of El Bulli and the Man Who Reinvented Food

The first-ever biography of Ferran Adrià, the chef behind Spain’s renowned El Bulli restaurant, by one of the world’s foremost food authorities.

More than just the most influential chef of the late-twentieth and early-twenty- first century, Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and more than a few private ones, all over the world. A reservation at his one and only restaurant, El Bulli, is so coveted that scoring a table is harder than nabbing fifty-yardline tickets to the Super Bowl.

In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort-hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant.” Taking the reader from Adrià’s Franco-era childhood near Barcelona through El Bulli’s wildly creative “disco-beach” days and into the modern-day creative wonderland of Adrià’s restaurant kitchen and the workshop- laboratory where his innovations are born and refined, Andrews blends sweeping storytelling with culinary history to explore Adrià’s extraordinary contributions to the way we eat.

Through original techniques like deconstruction, spherification, and the creation of culinary foams and airs, Adrià has profoundly reimagined the basic characteristics of food’s forms, while celebrating and intensifying the natural flavors of his raw materials. Yet, argues Andrews, these innovations may not be his most impressive achievements. Instead, Adrià’s sheer creativity and courageous imagination are his true genius-a genius that transcends the chef’s métier and can inspire and enlighten all of us.

Entertaining and intimate, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has changed our world- forever altering our understanding and appreciation of food and cooking. (http://us.penguingroup.com/)

Author Information

About Colman Andrews

Author Web Link: http://amzn.to/dmQMlI

Colman Andrews is the former editor-in-chief of Saveur magazine and an internationally acclaimed food and travel writer.  He is the author of numerous classic and definitive cookbooks and has written extensively for major newspapers and food and travel magazines including Saveur, Food & Wine, Bon Appétit, Metropolitan Home, the Los Angeles Times, and many more.

A leading authority on the food and culture of Spain’s Catalonia region, Andrews has also been a restaurant critic since 1972. Andrews is listed in “Who’s Who of Food and Beverage in America,” and is a member of the James Beard Foundation, a James Beard Foundation Awards Judge, and a recipient of five awards from the foundation, including the M.F.K. Fisher Distinguished Writing Award. He is the recipient of the International Association of Culinary Professionals’ Bert Greene Award for magazine food journalism. He is also a member of Share Our Strength’s Culinary Council, and gave the keynote address at the 2005 Oxford Symposium on Food & Cookery.

Under Andrews’ leadership Saveur magazine was nominated for 16 National Magazine awards and won the honor three times, including the award for General Excellence in 2000. Andrews lives in New York City and Riverside, Connecticut.  (http://www.harvardcommonpress.com/)

Cookbooks by Colman Andrews


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