Courtesy Francesc Guillamet and Phaidon Press


If you’re one of the tens of thousands of people who never scored a coveted reservation at elBulli, the three-Michelin-star restaurant in Spain that closed three years ago, there’s now a consolation prize (of
Ferran Adrià
Courtesy Francesc Guillamet and Phaidon Press
 sorts). This month, Phaidon is publishing elBulli 2005-2011, penned by the restaurant’s master himself, Ferran Adrià, as well as his team. The seven-volume boxed set is the first and only record of elBulli’s final years — complete with recipes for every single dish created during that time (more than 750 of them), along with 1,400 photographs and notes on ingredients, techniques, and finishing and presentation. But can a novice successfully re-create these dishes? “Honestly, there are some recipes in the book that you can make without any problem at home,” Adrià says. “On the other hand, this book is for a professional cook. It wasn’t really made or thought of for home use. Anyone who is interested in what we achieved at elBulli can have a very detailed account, not only on the level of recipes, but also on the level of conceptual analysis, which for us is the most important component.” The seventh volume of the set is dedicated to this analysis, examining influences and creative methods that earned elBulli the title of “best restaurant in the world” five times in restaurant magazine. At $625, the set isn’t cheap, but it’s still less than the cost of dinner for two at the fabled restaurant, which started at about $321 per person.

Available at the Museum of Modern Art, www.momastore.org