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| | | | Hannah Collins: The Fragile Feast, Routes to Ferran AdriàText by Ferran Adrià.
The Fragile Feast is the fruit of a collaboration between London-born, Barcelona-based artist and photographer Hannah Collins and the Catalan star chef Ferran Adrià, internationally acknowledged as one of the greatest chefs in the world. Adrià’s restaurant El Bulli, in Barcelona, which closed on July 31, 2011, was ranked top restaurant in the world for several consecutive years on the S. Pellegrino World’s 50 Best Restaurants list, drawing gastronomes from far and wide; as he likes to say, “the ideal customer doesn’t come to El Bulli to eat but to have an experience.” Adrià is also famed for his sourcing of ingredients, and in The Fragile Feast, Collins photographs 30 ingredients from the master chef’s kitchen, tracking them all the way from the farm to their final culinary presentation. Along the way, Collins portrays the landscapes in which these ingredients are grown and through which they travel en route to El Bulli.
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| | | |  | STEIDLISBN: 9783958292680
USD $85.00 | CAN $112.5Pub Date: 2/6/2024
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|  | HATJE CANTZISBN: 9783775732109
USD $60.00 | CAN $79Pub Date: 1/31/2012
Active | In stock
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FORMAT: Hbk, 9 x 9.75 in. / 328 pgs / 150 color.
LIST PRICE: U.S. $60.00
LIST PRICE: CANADA $79
ISBN: 9783775732109
PUBLISHER: Hatje Cantz
AVAILABLE: 1/31/2012
DISTRIBUTION: D.A.P.
RETAILER DISC: TRADE
PUBLISHING STATUS: Active
AVAILABILITY: In stock
TERRITORY: NA LA | D.A.P. CATALOG: SPRING 2012 Page 71 | PRESS INQUIRIES
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| Hannah Collins: The Fragile Feast, Routes to Ferran Adrià Published by Hatje Cantz.
Text by Ferran Adrià. The Fragile Feast is the fruit of a collaboration between London-born, Barcelona-based artist and photographer Hannah Collins and the Catalan star chef Ferran Adrià, internationally acknowledged as one of the greatest chefs in the world. Adrià’s restaurant El Bulli, in Barcelona, which closed on July 31, 2011, was ranked top restaurant in the world for several consecutive years on the S. Pellegrino World’s 50 Best Restaurants list, drawing gastronomes from far and wide; as he likes to say, “the ideal customer doesn’t come to El Bulli to eat but to have an experience.” Adrià is also famed for his sourcing of ingredients, and in The Fragile Feast, Collins photographs 30 ingredients from the master chef’s kitchen, tracking them all the way from the farm to their final culinary presentation. Along the way, Collins portrays the landscapes in which these ingredients are grown and through which they travel en route to El Bulli.
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