The fourth of the five books, by Ferran Adria at El Bulli restaurant in Spain, RBA English edition (please note this is the original European English edition with European measures and not the Ecco USA reprint that is available in the USA only and had USA measurements) This special volume covers the two years 2003 2004 and does not disappoint with the fantastic standard of photography of 1998 2002. This edition again is encased in the signature black outer case but this time the books are two separate volumes with usual fold out card and CD rom enclosed. After the trilogy El Bulli1 1983 2002, this new edition brings El Bulli fans up to date. Included are new recipes, techniques and concepts. The CD that accompanies to elBulli2003 and elBulli2004 is essentially in the style of El Bulli 1998 2002 but encompasses the great amount of modernisation that has taken place in the recent seasons. Perfected schemes, new parameters search, photographic galleries and videos are some of the improvements of this CD that represents an evolution with respect to those of the trilogy. Index: Guide of the work Families of the evolutionary analysis . Update of the evolutionary analysis . Content of of the book Catalogue . Images, photographies . Annexed . evolutionary Map . Index of the evolutionary analysis . product Combinations . New products . Content of CD Rom Prescriptions 2003/2004 . Menus . Schemes of the evolutionary analysis . Seeking of prescriptions . Mosaic of photographies . prescription Impression .
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41 of 41 people found the following review helpful
By Assaf
Format:Hardcover|Amazon Verified Purchase
I'll start with a disclaimer - I am a hobbyist and not a prefessionally trained chef. Even if you are a very experienced hobbyist don't expect to be able to prepare more than 5-10% (or less) of the recipes in this book. This book is not a beginner or even an advanced cookbook. While it contains recipes (on the attached CDROM), most of these recipes contain techniques that are far from standard and that may require specialized chemicals (such as Sodium Alginate and liquid nitrogen) and/or devices (such as a PacoJet, or a syphon with elBulli devised attachments). Furthermore, these recipes are far from forgiving, and most of the time you'll end up with a *really* unappetizing mess rather than a meal. Practicing before inviting friends is not an option with this one... For perspective, I own about 50 cookbooks, from the basics to celebrity chef bibles. To compare, apart from a few complex recipes, about 50% of Thomas Kellers' book is pretty doable.
Now for the good. This book is more of an inspirational journey than a cookbook. It chronicles a team of chefs journey outside of the realm of the known. Ferran Adria has reached the pinnacle of traditional cuisine, got the elusive third Michelin star, and instead of cashing in by opening cloned 3 star restaurants (like Alain Ducasse and Thomas Keller) has decided to venture out and explore.
The book is part of a series of books obssessivly annotating this journey. As an example of the depth of the obssession lies the tools the team created: To the young team yet unaware of the rigorous language of food science - mere words seemed inadequate to describe the products and procedures they had invented. So with a semi-deranged, Tolkien like fastidiousness, a philosophy, a methodology, an alternative supportive language (along with rune like icons)and even a map were created.
This tome is obssessive compulsive creativeness at its best. Like a Peter Greenaway film, it attempts to establish its place in a made-up chronology of food evolution. But just as cinema will never resemble a Greenaway Film, haute cuisine, while taking up some of Ferran's creation, will never become elBulli.
As for the recipes? These techniques, while (somewhat) annotated, are difficult to master for the home cook. As an example, I am still waiting for my Airs to emulsify properly. I'll get there, but it will take time and lots of thrown away food. But I'll keep trying. As for my pasta less raviolos? They are getting much better thanks!
Now for the good. This book is more of an inspirational journey than a cookbook. It chronicles a team of chefs journey outside of the realm of the known. Ferran Adria has reached the pinnacle of traditional cuisine, got the elusive third Michelin star, and instead of cashing in by opening cloned 3 star restaurants (like Alain Ducasse and Thomas Keller) has decided to venture out and explore.
The book is part of a series of books obssessivly annotating this journey. As an example of the depth of the obssession lies the tools the team created: To the young team yet unaware of the rigorous language of food science - mere words seemed inadequate to describe the products and procedures they had invented. So with a semi-deranged, Tolkien like fastidiousness, a philosophy, a methodology, an alternative supportive language (along with rune like icons)and even a map were created.
This tome is obssessive compulsive creativeness at its best. Like a Peter Greenaway film, it attempts to establish its place in a made-up chronology of food evolution. But just as cinema will never resemble a Greenaway Film, haute cuisine, while taking up some of Ferran's creation, will never become elBulli.
As for the recipes? These techniques, while (somewhat) annotated, are difficult to master for the home cook. As an example, I am still waiting for my Airs to emulsify properly. I'll get there, but it will take time and lots of thrown away food. But I'll keep trying. As for my pasta less raviolos? They are getting much better thanks!
32 of 41 people found the following review helpful
By DoctorJoeE
Format:Hardcover
I apologize in advance to all my fellow foodies for stating a minority (and probably politically incorrect) opinion here -- please forgive me. This is a beautiful book, and it describes amazing food; but for anybody who is not a professional chef AND a mad scientist, the preparations are totally unattainable. Reading this book is like reading about a supermodel: admire and ogle and fantasize all you want, but do you really think you have any chance of meeting, conversing with, or dating such a woman? It also reminds me of the music of Harry Partch, which can only be played on one-of-a-kind instruments which Partch invented; without the cooking implements available only to the chefs of El Bulli, plus a fully-stocked chemistry lab to synthesize nanofoods and monitor pH levels, recreating the vast majority of these dishes is largely impossible. And since the restaurant is only open 6 months a year, and accommodates less than 1% of those requesting reservations, it is highly unlikely you'll ever taste any of the food either, even if you can afford the 300-Euro-per-person tab (hotel & airfare not included). So, one is forced to ask: What's the point? I suppose, for about the price of a single meal for one at El Bulli, it might yield some vicarious pleasures and satisfy some of your curiosity about how a particular dish is made. And it is certainly a VERY generous Christmas gift for your relative the foody who has absolutely everything. But if you're expecting to be able to take this book into the kitchen and recreate El Bulli cuisine, sorry -- you're whistling past the compost pile.
6 of 6 people found the following review helpful
Format:Hardcover
If you are considering purchasing this product you are either in the industry, know somebody who is in the industry, or someone who just plain loves food. The El Bulli books, created by the Culinary Dynamic Duo the Adria brothers is by far some of the most amazing and inspirational abstract food art in the world.
While these food creations are not intended for the home cook, the likes created by these two remarkable chefs and the Molecular Gastronomy movement that they helped to create have made these once unheard of ingredients slightly more available to the general public. There are various resources out on the internet that are reasonably priced (www.willpowder.com comes to mind) for anyone who dreams of replicating what they see.
Even if you haven't the patience or the talent to perfect these now classic techniques, this book is an invaluable addition to anyone's private collection simply for the historical wonder of this ever-changing craft. The photos and memiors are incredible to read and the production value is just outstanding. A must own for any enthusiast.
While these food creations are not intended for the home cook, the likes created by these two remarkable chefs and the Molecular Gastronomy movement that they helped to create have made these once unheard of ingredients slightly more available to the general public. There are various resources out on the internet that are reasonably priced (www.willpowder.com comes to mind) for anyone who dreams of replicating what they see.
Even if you haven't the patience or the talent to perfect these now classic techniques, this book is an invaluable addition to anyone's private collection simply for the historical wonder of this ever-changing craft. The photos and memiors are incredible to read and the production value is just outstanding. A must own for any enthusiast.
Most Recent Customer Reviews
5.0 out of 5 stars
quick
book came very fast, only thing was, they said good condition and it was brand new condition
Published on October 4, 2010 by Z. klapperich
5.0 out of 5 stars
El Bulli 2003 - 2004
I purchased these books for my grandson who is completing his culinary studies at Johnson & Wales University in Providence. Read more
Published on December 26, 2009 by Elizabeth Astudillo
4.0 out of 5 stars
Ferran Adria and El Bulli 2003 ,2004
Please read my comments made under El Bulli 1997
Again, this is really for professional chefs . Read more
Again, this is really for professional chefs . Read more
Published on September 7, 2007 by Dr. Eric Fogerty
5.0 out of 5 stars
the best book i 've ever seen
hey guys just do purchase this buk .....its the best ccokery buk around...exploring ferran adrias secrets like spherification..emulsification...gellificaion....spherical ravioli.. Read more
Published on May 28, 2007 by N. verma
5.0 out of 5 stars
amazing
I'm a restaurant owner myself, and buy a lot of cookbooks this one is in my top 5 , amazing beatiful pictures and really good recepts.
Published on May 1, 2007 by M. P. Bruyns
5.0 out of 5 stars
Amazing
If you are a true foodie you will appreciate the genious that is in this book. This was far better then the 98-02 book. Read more
Published on March 29, 2007 by Chef44
5.0 out of 5 stars
A VERY expensive gift worth every cent.
Bought this as a gift for daughter and friend. Both are classically trained french pastry chefs with a real interest on the savory side as well. Read more
Published on January 18, 2007 by Dr. Edward T. McCaffrey
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