Ferran Adrià is on everybody`s lips; he is controversial, he ruffles feathers, and he is praised, exalted, criticized, and admired. Whether you like him or not, whether you like his dishes or not, whether you agree with his thinking or not, there`s no denying that he is everywhere.
No other chef in history has been obsessed over like Adrià. His professional life has been chronicled, his story told a thousand times over, his philosophy shared with the world, reporters/foodies/chefs hanging on his every word. Everything about elBulli is documented in detail: there is a 2,402-page General Catalogue, another 600-page book from this same publishing house, and eight hours of video footage, documenting the process, the people, the place. In fact, so much material exists that the author`s goal here was to fill in the blanks, to provide the portrait of Ferran Adrià that other texts haven`t been able to show, adding unknown facts, telling untold anecdotes. After two years of research and much collaboration with the chef and his people, Andrews dares to tell the story "of how one young chef changed the gastronomic world forever." This is the first authorized biography, full of fresh insight and information. So if you want the real story, if you want the nitty-gritty details, this is the text that really traces Adrià`s rise "from dishwasher to creative genius."
