COLMAN ANDREWS

"¿A qué saben los Estados Unidos? Esto es lo que revelamos en este libro, una celebración de la mejor comida de los Estados unidos, desde Alabama a Wisconsin. Contiene 250 productos excepcionales seleccionados por el critico gastronomico (y autor de nuestra biografia sobre Ferran Adria) Colman Andrews, desde el Humboldt Fog Cheese a los Junior Mints, desde Beef Jerky a las Blue Point Oysters, desde las black Walnuts a los Peaches o desde el Maple Syrup a las Whoopie Pies. Estructurado por capitulos divididos en tipo de comida: Snacks, Lacteos, Condimentos, Bebidas, Carne, Postres que nos revelan la historia unica de cada uno de los productos seleccionados. Contiene 125 ilustraciones a color y un extenso directorio de fabricantes para poder encargar y pedir todas y cada una de estas delicias."

The first-ever biography of Ferran Adri, 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 Adri 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, Adri 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 Adri, 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 Adri's Franco-era childhood near Barcelona through El Bulli's wildly creative "disco-beach" days and into the modern-day creative wonderland of Adri's restaurant kitchen and the workshop- laboratory where his innovations are born and refined, Andrews blends sweeping storytelling with culinary history to explore Adri's extraordinary contributions to the way we eat. Through original techniques like deconstruction, spherification, and the creation of culinary foams and airs, Adri 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, Adri's sheer creativity and courageous imagination are his true genius-a genius that transcends the chef's metier 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 Adri has changed our world- forever altering our understanding and appreciation of food and cooking.

Esta colección de libros ofrece un interesante recorrido por la arquitectura que podemos encontrar en numerosos lugares del mundo. Encuadernación: Tela.

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. With a new afterword for the paperback edition.

The first-ever biography of Ferran Adria, the chef behind Spains renowned El Bulli restaurant, by one of the worlds foremost food authorities. More than just the most influential chef of the late-twentieth and early-twenty- first century, Ferran Adria 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, Adria 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 Adria, award-winning food writer Colman Andrews traces this groundbreaking chefs 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 worlds best restaurant." Taking the reader from Adrias Franco-era childhood near Barcelona through El Bullis wildly creative "disco-beach" days and into the modern-day creative wonderland of Adrias restaurant kitchen and the workshop- laboratory where his innovations are born and refined, Andrews blends sweeping storytelling with culinary history to explore Adrias extraordinary contributions to the way we eat. Through original techniques like deconstruction, spherification, and the creation of culinary foams and airs, Adria has profoundly reimagined the basic characteristics of foods 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, Adrias sheer creativity and courageous imagination are his true genius-a genius that transcends the chefs metier 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 Adria has changed our world- forever altering our understanding and appreciation of food and cooking.Watch a Video

Catalonia, located in Spain''s far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today''s modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region.