02/19/2014 10:53 EST | Updated 02/19/2014 10:59 EST

Ferran Adria In Canada As Part Of Upcoming Book Tour

AFP via Getty Images
Spanish chef Ferran Adria poses in front of Somerset House at the launch of a new exhibition El Bulli: Ferran Adria and the Art of Food in London on July 4, 2013. The exhibition at Somerset House is a multimedia homage to the creativity and innovative skills of the legendary Catalan Spanish chef. AFP PHOTO / ANDREW COWIE (Photo credit should read ANDREW COWIE/AFP/Getty Images)

The chef credited with revolutionizing the culinary landscape and widely lauded as one of the most inventive gastronomic pioneers of the 21st century is headed to North America to promote his new cookbook.

Spanish chef Ferran Adria will be making stops in Canada and the US to promote "elBulli 2005-2011," a seven-volume opus cataloguing every dish served in the Catalan restaurant during his remarkable tenure.

The Cala Montjoi restaurant in northern Spain snagged the title of world’s best restaurant five times by editors and experts at Restaurant magazine, and at its height received more than two million reservation requests a year for 8,000 available seats.

ElBulli shuttered in 2011, a legend in culinary mythology.

With the cookbook set to be published March 3 by Phaidon, Adria will be making appearances in New York, Chicago, Seattle, Vancouver and Toronto between March 8 and 15, where he will be available for signings, public talks, cocktail receptions and special events.

The first six volumes comprise photos, recipes and instructions, while the seventh volume chronicles the restaurant’s creative evolution.

The tome is 2,720 pages, includes 1,400 photos, weighs 18 kg (40 lbs) and retails for $625.

Here are the details of the tour:


Saturday, March 8

The Vancouver Club and Barbara Jo's Books to Cooks


Sunday, March 9

Town Hall Theatre


Monday, March 10

Glenn Gould Theater

New York

Thursday, March 13

La Scuola Grande, Eataly, and 92nd Street YMCA


Friday, March 14 and Saturday, March 15

Eataly Chicago, International Association of Culinary Professionals Conference, Balena

Get more information at Phaidon.

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