El Bulli, located on the coast of Catalonia on the outskirts of Barcelona, was known as a traditional French restaurant. In August 1983, when Ferran Adri? joined the staff, Juli Soler, who was the restaurant manager at that time, urged Adri? to travel in order to acquire new and fresh culinary ideas. Adri? soon began touring some of France's top kitchens, learning various techniques from many distinguished culinary masters. Albert Adri? joined them in 1985. This second volume, condensing the years from 1994 to 1997, capture a period of tremendous evolution in which preparations, concepts and techniques gave way to dishes that are now hallmarks of el Bulli's singular style. Adri?, who has been called ?the Salvador Dali of the kitchen, ? has won global acclaim as one of the most creative and inventive culinary geniuses in the world.