In this lively close-up portrait of Ferran Adri, award-winning food writer 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."
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In this lively close-up portrait of Ferran Adri, award-winning food writer 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."
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Seller's Description:
Very Good. Very Good condition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
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Seller's Description:
Fine in Near Fine jacket. Book Octavo, hardcover, fine in near fine white marbled pictorial dj. Adria is arguably the greatest culinary innovator of our time. Hailed as a genius and a prophet by fellow chefs, worshiped (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. 301pp, index.