by Ferran Adrià · Ediciones Altaya, S.A. · tapa blanda · ISBN 9788448710002
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«Los secretos de El Bulli» is the gastronomy book by Ferran Adrià, published by Ediciones Altaya in paperback (333 pages, in Spanish).
A compilation of recipes, techniques and reflections by Ferran Adrià based on his work at El Bulli. It includes avant-garde and conceptual cooking proposals, from foams and ravioli to ice creams and sorbets, with dishes such as asparagus with ceps and parmesan or rice pudding with parmesan and truffle, and addresses the treatment of mollusks and crustaceans.
Part of the «Grandes obras de la gastronomía» collection; its subtitle is «recetas, técnicas y reflexiones». The back cover notes that Adrià arrived at El Bulli in 1983. Edition published in 1998.
For gastronomy enthusiasts and professionals interested in avant-garde cooking and in Ferran Adrià as a benchmark of haute cuisine.
