Ferran Adrià heads for Royal Geographical Society
To celebrate the launch of the first ever biography of Ferran Adrià, Phaidon Press is delighted to announce an exclusive evening event at the Royal Geographical Society.
The “chef of the decade” will be in conversation with acclaimed food author Colman Andrews on Sunday 24 October, as the old friends reflect on Adrià’s extraordinary career. Doors open at 17.30 for 18.00 (the event will run for 90minutes including audience questions) Tickets are on sale now from See Tickets, priced at £24 (subject to a booking fee and postage) and include a free copy of the book (RRP £19.95). The talk will be followed by a book signing by the chef and author.
Internationally admired, talked about and criticized more than any other chef alive today, Ferran Adrià (b.1962) has changed the way we eat and think about food, influencing chefs and dining experiences across the globe. Now, for the first time it will be possible to read, from the unique perspective of an acclaimed food writer and longtime friend of Ferran's, the remarkable story of how he became “The Best Cook on the Planet”, leading his restaurant el Bulli to win “Best Restaurant in the World” a record four years in a row.
Phaidon Press is pleased to announce the first-ever biography of Ferran, Reinventing Food: Ferran Adrià, The Man Who Changed The Way We Eat (27 September 2010, £19.95). Written by the award-winning food writer Colman Andrews, this fascinating biography will engage not just lovers of food, but anyone who enjoys an inspiring story – the improbable tale of how one young Catalan with no boyhood interest in food ended up revolutionizing the gastronomic world by reinventing not just cooking techniques but the whole experience of eating.
Rich with fresh insights, Andrews’ lively account charts Ferran’s extraordinary culinary evolution, from his very beginnings as a cook during military service to his international acclaim as the driving force behind elBulli. Reinventing Food offers an unprecedented insight, intimate and intelligent, into an astonishing career full of innovation and creativity; it also explores the development of techniques that elBulli has become famous for, such as foams, airs and spherification, and reveals the truth behind the ‘molecular gastronomy’ label.
The 16 chapters of Reinventing Food range from Ferran Adrià and Why He Matters and Gorgonzola Mochi and Rabbit Brains to Disco-Beach, a term coined by the author to describe the early years of elBulli, and Anti-Ferran, Santi-Ferran, which discusses in detail Ferran and his critics. Concluding with Morphing, Reinventing Food looks forward to exciting new opportunities, as Ferran discusses the future for elBulli following the announcement that the restaurant will close at the end of 2011.
