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elBulli 2005-2011

Usually a restaurant, especially a renowned one, guards its recipes in a vault for fear someone will copy its secrets. Ferran Adrià disagrees with this viewpoint and believes the key to innovation is sharing knowledge. That's why he's publishing elBulli 2005-2011 ($500, originally $625), a seven-volume collection of every recipe and technique served at the famous restaurant.


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