In his close-up portrait of chef Ferran Adrià, Colman Andrews traces his rise from resort-hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into a great establishment. Taking the reader from Adrià's Franco-era childhood near Barcelona through El Bulli's wildly creative 'disco-beach' days and into the modern-day creative wonderland of Adrià's restaurant kitchen and the workshop-laboratory where his innovations are born and refined, Andrews blends storytelling with culinary history to explore Adrià's contributions to the way people may eat. Through original techniques like deconstruction, spherification, and the creation of culinary foams and airs, Adrià has reimagined the basic characteristics of food's forms, while celebrating and intensifying the natural flavors of his raw materials. Yet, argues Andrews, these innovations may not be his most impressive achievements. Instead, Adrià's sheer creativity and courageous imagination are his true genius-a genius that transcends the chef's métier and can inspire and enlighten everyone.