 6/10 Very Good --- nymag.com http://feedproxy.google.com/nymag/grubstreet
| Grub Street is a blog about the New York City restaurant scene from New York magazine with coverage of the restaurant scene, openings and closings, NYC food reviews, and food news. ... |
Thursday, October 02, 2008 --- 97 days ago http://feedproxy.google.com/~r/nymag/grubstreet/~3/6Y9Lzr3pnyc/adria.html
 If you can’t swing an El Bulli cookbook (available for $325 at Despaña ), Phaidon will release, next week, A Day at elBulli . It’s a lot cheaper ( $32.97 on Amazon ) but extraordinarily handsome — the massive 528-page hardcover follows gastro god Ferran Adrià and his crew almost minute-by-minute through the course of their day via hundreds of photos (you can see some of them here, via our slideshow). There's Adrià arriving at his secret workshop, the “creative notebooks,” meetings, logistics manager José Mari shopping at the markets, family meal, Engines of Gastronomy–esque gadget shots, and, of course, stunning photos of dishes like “Peach liquid.” (Plus recipes!) Peppered throughout are inserts outlining Adrià’s “creative methods” (the chef is the “emitter,” the waiter is the “transmitter,” and the guest is the “receptor” — and you thought the Eldridge’s terms were annoying!), as well as pamphlets about “The elBulli team” (a Facebook of everyone right down to the dishwashers), “A history of elBulli” (a six-page timeline), “The menu” (divided, of course, into four acts), “A guest’s path through the restaurant” (complete with floorplan!), “The electronic wine list,” and “elBulli in numbers,” which we’ve excerpted for you here. 15 – Tables per day 50 – Guests per day 160 – Days open for business 8,000 – Guests per year 7–20,000 (4–12,400) – kilometers (miles) travelled by guests to eat at elBulli 70 – Staff members working at the ... |
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