Ferran Adrià: A Day at elBulli

An in-depth look at the planning, scientific experiments and recipes from one of the world's most renowned chefs

How does one become known as the most wildly inventive chef at what is often regarded as the best restaurant in the world? As the new book “A Day at elBulli” from Phaidon reveals, raw talent only takes you so far. The rest is planning, planning and more planning. No one understands that better perhaps than Ferran Adri, whose attitude is that “ambition without patience …