Twenty years after elBulli took the world by storm, chefs have become celebrities and publishers have joined the party with a host of new tomes on cuisine

The craze for Spanish cuisine was unleashed by chef Ferran Adrià and his elBulli restaurant. In fact, August 10, 2003, should be etched in gold letters in the history books of Spanish gastronomy as the date when a certain New York Times journalist, Arthur Lubow, penned A Laboratory of Taste and credited Adriá with turning Spain into the new France. It was the springboard for what was to come: elBulli was named best restaurant in the world five times, El Celler de Can Roca twice, and Dabiz Muñoz has reigned as the best chef in the world for two consecutive years.

TV reality shows have also contributed to the celebrity status enjoyed by chefs, more and more restaurants are opening and new cooking trends are emerging. And, of course, publishers have leaped on board.

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