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 Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Dessert / Recipes September 6, 2022 Masterclass — Plum Clafouti Masterclass July|August Plum ... Read More Comments are closed.