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 …
Ferran Adrià: A Day at elBulli