Win an Autographed Copy Colman Andrews' "Ferran"

Sign up for The Daily Meal's Eat/Dine Newsletter for a chance to get the inside scoop on the man behind El Bulli
Staff Writer
Win an Autographed Copy Colman Andrews' "Ferran"

Jane Bruce

We're giving you the chance to be one of 10 lucky readers  to win a copy of the new edition of Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food, signed by Colman Andrews.

Enter for your chance to win by signing up for The Daily Meal's weekly Eat/Dine Newsletter (and while you're there sign, up for email updates on cooking, travel, drink – even a great Recipe of the Day).

Chef, innovator, culinary icon – Ferran Adrià revolutionized the food industry when he took over the kitchen at El Bulli restaurant in Spain's scenic Costa Brava region and introduced the world to the wonders of "molecular gastronomy" (a term the chef himself disdains). On July 30th  of last year, Adrià and his staff closed up the legendary restaurant to embark on new and exciting endeavors, culinary and otherwise. 

As the first and only writer to be granted full access to Adrià and El Bulli, The Daily Meal's editorial director, Colman Andrews published Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food in the fall of 2010. The book serves as a window for readers into the inner workings of the restaurant and shines light on the people, places, and events that have influenced Adrià throughout his illustrious career.

Given the momentous changes in the Adrià story over the year that followed the publication of his book, Andrews recently published a second edition of the book, in paperback, with the addition of an afterword that details the circumstances behind the closing of El Bulli and Adrià's plans for the future.

The sweepstakes will run from February 14 to 29, 2012 and we will announce the winners on The Daily Meal as well as on The Daily Meal's Facebook page and Twitter feed.

Click here for the complete set of rules. No purchase necessary. Void where prohibited. Must be 18 years of age.

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