- Hardcover: 656 pages
- Publisher: Ecco; Pck Slp edition (November 7, 2006)
- Language: English
- ISBN-10: 0061146684
- ISBN-13: 978-0061146688
- Product Dimensions: 14.5 x 10 x 3.8 inches
- Shipping Weight: 13.7 pounds
- Average Customer Review: 4.6 out of 5 stars See all reviews (10 customer reviews)
- Amazon Best Sellers Rank: #1,056,594 in Books (See Top 100 in Books)
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El Bulli 2003-2004 Hardcover – November 21, 2006
Cooking in the New Year
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Top Customer Reviews
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.Read more ›
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 ([...] 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.
Again, this is really for professional chefs . Adria does give details about his spherification techniques and there are some photos and description of the technique . What I did not see mentioned was how important it is to control the pH of the reaction . The more acidic the solution, the less readily will the spherification process proceed. There are also questions of taste and flavour if one alters the pH of the reacting solutions. In Australia, the simplest of these techniques are being trialled by some Chefs
to give variety to their meals. Remember that Adria has a team of chemists etc in his laboratory attached to the restaurant so that his recipes are exactly quantified and will work for him .See my 1997 comments. For the money, I would not recommend these books to the non professional chef (except as a wonderful coffee table book) and they will certainly make professional chefs think (especially about plating) but the latter should not expect too much success without the aid of a scientist , preferably a molecular gastronomist. The 2004 book deals mainly with his use of liquid nitrogen and I refer you to my previous comments in El Bulli 1997 etc
Most Recent Customer Reviews
book came very fast, only thing was, they said good condition and it was brand new conditionPublished on October 4, 2010 by Z. klapperich
I purchased these books for my grandson who is completing his culinary studies at Johnson & Wales University in Providence. Read morePublished on December 26, 2009 by Elizabeth Astudillo
hey guys just do purchase this buk .....its the best ccokery buk around...exploring ferran adrias secrets like spherification..emulsification...gellificaion....spherical ravioli.. Read morePublished on May 28, 2007 by Naveesh Laul
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
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 morePublished on March 29, 2007 by Chef44