A collection of the culinary vanguard shaping the cuisine of the twenty-first century. It features the best 100 emerging chefs from around the world and provides insights into the variety of culinary talent working in places as diverse as Beijing, Bilbao, Copenhagen, Kyoto and New Orleans.
Documents the activities and processes that make up just one day of service at the restaurant, ElBulli with colour and black and white photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its surroundings near the town of Roses, north east of Barcelona.
Though the combination of science and cooking may seem fashionably modern, in fact the pairing of these disciplines goes way back. This book gives a better understanding of the terminology that describes the nature of ingredients and why these ingredients produce certain reactions.