Présentation de l'éditeur
Has cooking become an art form? One can claim without exaggeration that the Catalan chef Ferran Adria is one of the most lauded culinary masters on the planet and his restaurant, El Bulli, was consistently rated as the best in the world. In July 2011, Adria closed El Bulli in order to revolutionize not the art of cooking but his art of cooking, with plans to open a creativity centre for chefs and launch LaBullipedia - "a Western haute cuisine Wikipedia at the service of information but also creativity". With superb photographs by Francesc Guillamet, the book evocatively pictures the experimental culinary creations of Ferran Adria, artist-chef.
Quatrième de couverture
Has cooking become an art form? One can claim without exaggeration that the Catalan chef Ferran Adria is one of the most lauded culinary masters on the planet and his restaurant, El Bulli, was consistently rated as the best in the world. In July 2011, Adria closed El Bulli in order to revolutionize not the art of cooking but his art of cooking, with plans to open a creativity centre for chefs and launch LaBullipedia - "a Western haute cuisine Wikipedia at the service of information but also creativity". With superb photographs by Francesc Guillamet, the book evocatively pictures the experimental culinary creations of Ferran Adria, artist-chef.
Biographie de l'auteur
Jean-Paul Jouary is a French philosopher and essayist. Currently professor at Lycee Claude Monet and the Ecole Nationale de Commerce in Paris, he has written 20 books on the philosophy of science. Passionate about food and wine, he attended Ferran Adria and his kitchen for over 15 years, becoming convinced that the culinary creation is art itself.
