The reason for this volume is to celebrate twenty years of team work. In August 1983, Ferran Adrià started working with Juli Soler, who was the restaurant manager at elBulli at that time. Albert Adrià joined them in 1985.This is a step by step of twenty years kitchen work. We want to explain our development, the keys, and the results of Ferran Adrià's creations year after year.This is the first elBulli book that is going to be published in various languages. This is also the first cookbook in which a chef explains the source of inspiration for all his recipes, the influences behind his creation, the reasons for the techniques used, his feelings about the result, and a CD-Rom with all the recipes, which are numbered and classified. All the dishes have been photographed for the book.