Ferran Adrià doesn't do anything by half.


When gastronomic legend Ferran Adrià of El Bulli commits to something, he commits 110%.

This level of focus and dedication to food is no different for his 'Bullipedia' book series. Spanning 35 editions, with 500 pages each, over the next 4 years, the books will cover such subjects as Paleolithic and Neolithic: History of gastronomic restorationUnprocessed products What they are and how they are classified (Volume I-III) and Wines Use in the gastronomic restaurant.

Read more about this incredibly large project on Eater and the El Bulli Store

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