Customer Reviews

A Day at elBulli

5 star:		(4)
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I would not consider this a cookbook. The bulk of the book consists of pictures and some text. I would say this is an interesting book about creativity. It shows how the creative process works in one world-class, very innovative restaurant. This is an interesting read/reflection if you are interested in creativity in general.

You do get a sample of recipes. Given the price of the other El Bulli books, it might not even be a bad deal if you just want some of Adria's recipes. Still the recipes are mainly included to show the outcome of the creative process.

This book does not really cover the different methods/machines used in molecular gastronomy. If you want to understand the methods used, I would recommend starting with Blumenthal's The Fat Duck Cookbook and reading a few blogs. Two good things with the Blumenthal book is that it has a section on methods/machines. Then you can get Adria's chronological description of his creations over the years, for instance start with El Bulli 2003-2004. I'm sure there will be more practical books geared towards a lay audience in the coming few years. Let's revisit the issue in 2011.

I've always wanted to go to El Bulli before it closed, but their reservations were always booked up months in advance, and really, how often am I in Spain? :)

Now that it's closed I'll never get to see it, but checking out this book is a good way to look at the inner workings of what was a tremendously interesting institution. Excellent read.

A look inside the restaurant and mind of one of the best culinary artists there is. What more is there to say?

You gotta love any book that highlights concepts and recipes from the great mind of Feran Adria and the now shuttered El Builli - sad that I never got a chance to eat there