Food for Thought: Thought for Food Edited by Richard Hamilton and Vicente Todoli

Hardcover in silver cardboard cutout sleeve

A thought-provoking, inspiring look at artistic and gastronomic creativity through the world’s most revolutionary chef, Ferran Adria of El Bulli. 

Ferran Adria has revolutionized the world of gastronomy over the last 20 years. So original and poetically sensible is Adria’s approach to cooking that he is considered to be the greatest “artist of the kitchen” today. He has appeared on the cover of The New York Times Magazine as the leader of A New Nouvelle Cuisine and Time magazine included him in the 100 most influential personalities on the planet. Adria’s restaurant, El Bulli, was awarded 3 Michelin stars and recognized 4 times as the world’s best restaurant by “The Restaurant” Magazine.

Food for Thought explores the essence of El Bulli’s creativity with hundreds of color photographs of Adria’s creations, including, for the first time ever, every single dish ever created at El Bulli. Inspired by Adria’s controversial participation in Documenta 12, this seductive volume features lively dialogue between the most potent critics and creators of the art and gastronomic worlds, including Heston Blumenthal, Bill Buford, Jerry Saltz, Massmiliano Gioni, Anya Gallaccio, Peter Kubelka, Antoni Miralda, Carsten Holler, Bice Curiger, Adrian Searle, and Davide Paolini.