English [978-84-96954-68-7] Available Spanish [978-84-96954-71-7] Available Catalan [978-84-96954-70-0] Available German [978-84-96954-69-4] Available
Price:
International 35.00 € Spain/Portugal 36.00 € USA 44.95 $ UK 29.95 £
Description:
Ferran Adrià has revolutionized the world of gastronomy and his restaurant, elBulli, is recognized as the world's best restaurant. So original and poetically sensible is Adrià’s approach to cooking that he is considered to be the greatest ¨artist of the kitchen.¨ Food for Thought explores the essence of elBulli’s creativity with hundreds of color photographs of Adrià’s creations, including, for the first time ever, every single dish ever created by elBulli. Inspired by Adrià's controversial participation in Documenta 12, this seductive volume features lively dialogue between the most potent critics and creators of the art and gastronomic worlds: Heston Blumenthal, Bill Buford, Jerry Saltz, Massmiliano Gioni, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Holler, Bice Curiger...
Visit http://foodforthought.actar.com/
Edited by:
Vicente Todolí , Richard Hamilton
Contributors:
Richard Hamilton , Adrian Searle , Josep M. Pinto , Marta Arzak
Biography:
Ferran Adrià is recognized as the world's best chef. He has appeared on the cover of The New York Times Magazine as the leader of the ¨New Nouvelle Cuisine.¨ Le Monde named him as the top chef in the world and Time magazine included him in the 100 most influential personalities on the planet. Adrià's restaurant, elBulli, has been awarded 3 Michelin stars and named 5 times as the world's best restaurant by The Restaurant Magazine. In 2007, Adrià was the first chef ever to be invited to participate in Documenta 12 (Kassel, Germany), the most important international art exhibition.
British artist Richard Hamilton is one of the gurus of 20th century art. His collage ¨Just what is it that makes today's homes so different, so appealing?¨ revolutionized pop art. His transgressive influence continues to dynamically impact the art world today.
Vicente Todoli is the Director of the Tate Modern in London. His 20 year career in the visual arts includes directing the IVAM (Institute of Modern Art of Valencia), acting on the Advisory Committee of Carnegie International and on the acquisitions committee for the MACBA (Museum of Contemporary Art of Barcelona).
Reviews:
¨A fascinating combination of food and art, a new volume edited by two prominent 20th century artists looks at artwork culinary and otherwise from one of the world's greatest chefs, Ferran Adria.¨ Publishers Weekly
¨A lavish new book... with essays by art experts and critics, as well as some more immediate responses to elBulli food collected directly from art-savvy diners¨ Washington Post
¨Like an art exhibition about Ferran Adrià of El Bulli in book form, this is a thick, beautifully produced product...A great gift, not just for a chef or aspiring chef, but anybody who cares about culture and art.¨CHOW
"Professionally, I can die after this book." Ferran Adria
"Food for Thought thoughtfully delivers the sensual experience of a meal at elBulli." El Pais
¨What is extraordinary about Adrià is his poetic sensibility, there is a lyrical quality in what he does.¨Richard Hamilton
“Food For Thought is a real 'concept' book- ideal for people a little jaded with the recent raft of somewhat vacuous food- and cook-books. This book's a real stunner.” Foodtripper
“A trip down Sensory Lane. Adrià’s book itself seems to personify his commitment to exploring the sensory experience. The book includes stunning photographs of every dish served at elBulli.” Peep Insights
