This volume celebrates twenty years of team work at el Bulli, a restaurant that has become a pilgrimage site of sorts; where food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience Adri?'s unconventional tasting menu -- often consisting of 25 or more courses. In August 1983, Ferran Adri? started working with Juli Soler, who was the restaurant manager at el Bulli at that time. Albert Adri? joined them in 1985. This book is the result of an in-depth reflection of twenty years of kitchen work, capturing the passion and sensibility inherent to the culinary experience of el Bulli. It explains the restaurant's development, the keys, and the results of Ferran Adri?'s creations year after year. Adri?'s stated goal is toprovide unexpected contrasts of flavor, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner.'