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For six months of the year, renowned Spanish chef Ferran Adrià closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adrià himself puts it, "the more bewilderment, the better!"

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