MARC record from Internet Archive

LEADER: 04953cam 2200781 i 4500
001 ocn859846390
003 OCoLC
005 20220315081108.0
008 131011s2011 nyu ob 001 0 eng d
006 m o d
007 cr cnu---unuuu
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019 $a680284704$a883295328$a951749800
020 $a9781101545942$q(electronic bk.)
020 $a1101545941$q(electronic bk.)
020 $a9781101464175$q(electronic bk.)
020 $a1101464178$q(electronic bk.)
020 $a9781101464632$q(electronic bk.)
020 $a1101464631$q(electronic bk.)
020 $z1592406688
020 $z9781592406685
020 $z9781592405725
020 $z159240572X
028 01 $aEB00384336$bRecorded Books
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043 $ae-sp---
050 4 $aTX910.5.A25$bA53 2010beb
082 04 $a647.95092$222
100 1 $aAndrews, Colman.
245 10 $aFerran :$bthe inside story of El Bulli and the man who reinvented food /$cColman Andrews.
264 1 $aNew York :$bGotham Books,$c2011.
300 $a1 online resource (xii, 321 pages)
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
504 $aIncludes bibliographical references (pages 305-308) and index.
505 0 $aIntroduction -- Ferran Adrià and why he matters -- Gorgonzola mochi and rabbit brains -- Dr. and Mrs. Schilling's mini-golf -- A very good boy -- Soldado Fernando -- Jumpin' Jack juli -- Disco-beach -- Becoming Ferran -- Two thousand years of El Bulli -- The best cook on the planet -- First, the concept -- Molecular gastronomy and the foam guy -- A new world -- Anti-Ferran, santi-Ferran -- In the kitchen -- Morphing.
588 0 $aPrint version record.
520 $aThe first-ever biography of Ferran AdriA, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. Ferran AdriA is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, AdriA is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. In his lively close-up portrait of AdriA, award-winning food writer Colman Andrews traces this groundbreaking chef 's rise from resort- hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." With a new afterword for the paperback edition, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which AdriA has forever altered our understanding and appreciation of food and cooking
600 10 $aAdrià, Ferran.
610 20 $aelBulli (Restaurant)$xHistory.
650 0 $aRestaurateurs$zSpain$zRosas$vBiography.
650 0 $aAvant-garde (Aesthetics)
650 7 $aCOOKING$xRegional & Ethnic$xSpanish.$2bisacsh
600 17 $aAdrià, Ferran.$2fast$0(OCoLC)fst01540429
610 27 $aElBulli (Restaurant)$2fast$0(OCoLC)fst01781273
650 7 $aAvant-garde (Aesthetics)$2fast$0(OCoLC)fst00824280
650 7 $aRestaurateurs.$2fast$0(OCoLC)fst01095966
651 7 $aSpain$zRosas.$2fast$0(OCoLC)fst01253112
655 4 $aElectronic books.
655 7 $aBiographies.$2fast$0(OCoLC)fst01919896
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
655 7 $aBiographies.$2lcgft
776 08 $iPrint version:$aAndrews, Colman.$tFerran$z1592406688$w(OCoLC)740625896
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856 4 $3Excerpts$uhttp://excerpts.cdn.overdrive.com/FormatType-410/1523-1/B26/09C/2B/Ferran9781101545942.epub
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938 $aRecorded Books, LLC$bRECE$nrbeEB00384336
938 $aYBP Library Services$bYANK$n12790467
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 32 OTHER HOLDINGS