Massive 7-Volume elBulli 2005 to 2011 Drops in Book Stores Around the Globe

Author and chef Ferran Adrià was in Vancouver last weekend to promote his latest book project, the seven-volume elBulli 2005-2011: A Journey Inside the Creative Process of the World’s Greatest Chef. The books, one for each season the restaurant was open during this period, chronicle the groundbreaking recipes and techniques of elBulli, widely regarded as the world’s best restaurant until its closure in 2011.

At the breakfast Adrià also spoke about Bullipedia, his new project to create an “online techno-emotional cooking encyclopedia”. Clearly excited about this new project (his interpreter could barely keep up) Adria explained that the encyclopedia “aims to be a tool to record, organize and accumulate information about culinary art in the west”. Adria envisions a process where chefs anywhere in the world, rich or poor – leading chefs or home cooks, will be able to upload in real time their work to Bullipedia and the global community of chefs. He talked about a new creative approach to analyze food and cooking to help chefs evolve; to be able to organize cooking techniques, tools and technology and to find a new way to classify food and beverage products.

“Maybe it will take us 10 years,” says Adria but for future generations they’ll be able to understand what and how things happened. I’m very sure they’ll cook in a different way. I’m sure.

Stay tuned.

Note: Chef Quang Dang (West Restaurant) and Chef David Gunawan (Farmer’s Apprentice) prepared a breakfast of Phở and Geoduck congee (which utilized the first successful crop of BC rice grown in the Fraser Valley) for Adria and the assembled media.

For a preview of elBulli 2005-2011 Recipe 1628: Vanishing Ravioli go to YouTube

To purchase the books: the set can be ordered online from Barbara-Jo’s Books To Cooks at $625. Website

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