Written By Gary 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: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More 2017 Issues / The Big Picture July 3, 2017 Summer Issue of EAT Magazine Available in Print & Digital Versions The July/August 2017 issue of EAT is out and on the streets. Pick-up your copy today at your favourite grocer, deli, wine shop, café or book store. ... Read More Dessert / Recipes June 26, 2017 Gluten-Free, Dairy-Free Lemon Meringue Pie Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a ... Read More Get Fresh / One ingredient May 18, 2017 Fiddleheads: Take a walk on the wild side GET FRESH With a particularly long and chilly winter behind us, and snow shovels safely stowed away, you might say we are starving for glimpses of ... Read More Good For You May 2, 2017 Grocery Finds Giveaway – Enter the Draw to Win Greetings my fellow wholesome food lovers. Welcome to another edition of Good-For-You Grocery Finds! I hope you had a wonderful, chocolate-filled ... Read More Get Fresh / One ingredient March 21, 2017 Brassica Greens “Get Fresh” Produce shopping is evolving into an art form, or perhaps more of a sport. The demands made of local markets are known to be ... Read More Comments are closed.