Customer Reviews

El Bulli 1998-2002

5 star:		(9)
4 star:		(3)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

I thought I knew who the good and great chefs of the world were. I read an article about Ferran Adria in February and I thought to myself, "How did I miss this guy?"

The food is beautiful, unusual, curious, unique, and definately showing what food can be. I'm an aspiring chef, and I've never been more impressed with a book in all my life. I have 75 cookbooks, this is the one I would keep if I had to have only one. Forget Escoffier, forget Larousse, this is the direction I want to see food go. Foams, hot jellies, using gellied consumme as pasta dough, hot maynoaise, candied olive oil... the list goes on.

The recipies are not meant to be for the home cook, but anyone interested in new techniques, this book explains it all. Most of the food isn't very appealing for the Western pallate. This book, for me at least, is a wealth of information about cooking rather than recipie replication. He's very detailed in his explainations, and the book is organized very, very, very well.

Ferran Adria is more interested in making new things with foodstuffs than making a million dollars. I think Adria is the most creative and interesting chef working today, he's constantly creating new ways to eat food. Looking through this book is like having a glimpse into the future when it comes to cooking. Joel Robuchon says he's the best chef in the world. Paul Bocuse says he's the most exciting chef today. Those are some powerful words coming from some of the best chefs to have ever worn a toque. What's even more impressive is that they still say he's the best after he's claimed that the French are all washed up and don't know how to cook anymore.

Get this book, it's the start of something big.

If cooking, dining, eating, food as an art form, etc., is part of you life, then this publication has no current equal. It is the expression of food as an art form at its highest level. My next goal would be to go to Spain and experience this myself. It is obvious; the tremendous amount of work and dedication this was to put together.

¿Que pasa chavales?
Lets face it, Ferran Adria is one of the original Molecular Gatronome's and takes his place with the other Great Chef's who are part of this culinary revolution such as Heston Blumenthal, of The Fat Duck.If these Chef's and their restaurants are rated among the best in the world today by Michelin,among others, who are we to criticise.El Bulli:98 - 02 is a delight to read and an inspiration from cover to cover.Sure, its a tangent from the likes of traditional artistic masters such as Thomas Keller, but its still very much an art.
Executive chef?Ha!

I agree with DL that the book has been presented with care and a lot of thought. However, his criticism about Chef Adria's approach to food is absolutely ignorant. There actually 2 restautants in the U.S that do serve food almost like Chef Adria's. They are Alinea (feat. chef Grant Achatz) and Minibar (feat. chef Jose Andres, formerly of El Bulli). These fine establishments are on the cutting edge of avant-garde cuisine. This is a book for the future chefs, like myself, who will take cuisine to a whole new level. Being avant-garde while respecting the old. Since this book is a little too advance for chef D-L.. I suggest buying El-bulli 1994-1997, or if that's still too innovative for him, maybe El-bulli 1983-1993, where Chef Adria was doing dishes that Chef D-L is doing now. On second thought, these books are written in Spanish, so that might be hard for him too... And by the way... since when does a chef in America get CERTIFIED to be an executive chef? Please disregard the CHEF D-L's review... This book will provoke thought and creativity in any chef and foodie....

The book is great. Be prepared to spend the money and know it is not published in the Quenns English...or any English for that matter and you will still get your money's worth. If you are a chef, as am I, this book might bring some inspiration if you find yourself bored or looking to mix it up a bit. It reminds me of "On Food and Cooking" on extasy. As far as the guy below who calls himself a chef, please pay no heed to that review as he cleary speaks without regard of fact or any culinary experience. I am sure his hands are soft and he is most likely the owner or two scarless fore-arms. I live in Los Angeles where I own a restaurant and catering company by a different name and we are drowning in foam, emulsions and essences out here.

I have read a number of reviews and some have focussed on what was said by Chef DL. All Chefs have different views and those of us wearing the white jacket should respect the views of our peers even though we may disagree with their individual opinion. Lets focus on the brillances of the book. The book is a tribute to the talent Ferran Adria has and his gift of sharing his ideas through his books. Unique and his ideas add a different perspective to cooking and presentation.Great to pick up and look at the result of a man who deared to be different and succeeded.

I would like to thank the constructive comments offered to my first review. They sparked my desire to learn more about Chef Ferran. I have changed my view and I do recognize the genius this chef posseses. I would just try to remind all that we are entitled to an opinion and the need to get nasty with your responses does take away from the opportunity to share what you have learned and felt about this chef. It is possible to try to share constructive ideas here and not bash someone for a different opinion.
Thanks,
Chef DL

Incredible book, but more inspiration than guide. Also to the reviewer below that asked "since when does a chef in America get CERTIFIED to be an executive chef?", your answer may be found here...... http://www.acfchefs.org/certify/crt.html. CEC level certification is, and has been, available for many years.

Chef DL's review of Adria's cuisine is unfortunately all too familiar. It's sad that a lot of chefs from the 'old school' find molecular gastronomy to be a cold science far removed from the art of food. That opinion, however, is the equivalent of cavemen arguing that clarifying a stock to make consomme is not real food.
Chef DL... just look around at all of the chefs using foams and gelees around the world... sure, it isn't all done well, but at least most people aren't afraid or intimidated to try. It's only a matter of time before chefs everywhere start experimenting with spherification as well.
Zilla

I agree with some of the chefs who are afraid we might forget about DINING... I have to confess I was thinking about 'soilent green' at some point. Anyway, browsing the book I realised that those chefs in this book were using the same tools I worked with in 1984 - 1985. Furthermore, after a week, I realised there was also a CD included with the receipes (none found in the book), so it seems I'll have a lot of catching up to do.