Written By Cynthia Annett-Hynes Edibles / Kitchen Tools Mar 13, 2014 Massive 7-Volume elBulli 2005 to 2011 Drops in Book Stores Around the Globe SHARE VIA: Facebook Twitter PinterestAuthor 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 YouTubeTo purchase the books: the set can be ordered online from Barbara-Jo’s Books To Cooks at $625. Website elBulli 2005-2011: A Journey Inside the Creative Process of the World’s Greatest Chef.Authors: Ferran Adrià, Juli Soler, Albert AdriàFormat: hard coverPages: 2,720Slipcase: acrylicWeight: 40 lbs.ISBN: 9780714865485Publisher: Phaidon Chefscookbook storescookbooksFerran AdriaVancouver SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like EAT Magazine News / Food News November 30, 2020 CITY EATS December 2020 | January 2021 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food News October 10, 2020 Green Sauce — Jambalaya Recipe Oct|Nov Issue We neglected to provide a recipe for green sauce in this recipe. There are many recipes online if you want to make your own, or can’t find one ... Read More EAT Magazine News / Food News October 1, 2020 CITY EATS October|November 2020 Despite everything happening in our industry right now, there is still such resilience. Businesses are changing their service models, and some are ... Read More Comments are closed.