Customer Reviews

Food for Thought: Thought for Food

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Similar to last year's A Day at El Bulli, this volume provides a thought-provoking look into the world of Ferran Adria. This work approaches the topic from the standpoint of food-as-art with the central theme being a modern art exhibit in Kassel, Germany, and Mr. Adria's participation in this hundred-day 'documenta 12'. Two documenta visitors per day were invited to dine at elBulli (nearby in Spain) and record their experience. The bulk of the book is comprised of sample menu pictures and descriptions along with actual attendee feedback. In this fashion, elBulli became one more exhibit in the event, and the feedback is taken as art criticism. The majority of the book (the middle half of the book's 350 pages) is dedicated to the art exhibit, as described. The full contents with page numbers is:

1. Food for thought
..10 All elBulli dishes 1987-2007
..50 Thought for food
..60 A A visit to Ferran Adria's workshop
2. documenta 12
..77 One artist
..78 Ferran Adria's participation in documenta 12
..110 documenta 12 sample menu
..135 Feedback
3. A meal for reflection
..206 Dinner at elBulli 29/07/08
..212 Round table 1
..228 Round table 2
..242 Participants' biographies
4. elBulli. Intrahistory
..266 Creative calendar
..270 Map of elBulli evolutionary analysis
..280 elBulli's philosophy
..282 The 12 key elBulli dishes
..308 Chronology
..320 Time-line for cooking over the last one hundred years
..325 Index of all elBulli dishes 1987-2007

As with the previous volume, this is not a cookbook or a detailed description of Mr. Adria's work. It is very eclectic and thought provoking with a very artistic slant. Interesting pictures, art, and photographs. Highly recommended for what it is as well as for the low price.

Get the book. If only for the pictorial history of all of Ferran Adria's work. At the Amazon price it's a lot of fun for the foodie home chef. Some of the Intellectual introspection on the food you can take or leave, but I found the viewpoints damned interesting. Food really can be art if you start with that thought!

First off, I must offer a warning: this book is best for those who are interested in food from an artistic standpoint. The pictures are many, but mostly small, and perhaps half of the book is transcribed round-table discussions. Admittedly, if you don't fall into the aforementioned group, you will probably be bored stiff.

I am one of those. Part chef, part artist, I aspire to this realm of creativity, which seems beyond human. For me the book was fascinating. The concept of accepting something edible into the realm of fine art is a tricky one, but is discussed in great depth and breadth in this book. It was a fairly easy read as well, I finished it in a transcontinental flight in about 6 hours, start to finish, as much of it is written conversation.

For those like myself, I cannot recommend this book enough. It is fun and informative, and looks great on a bookshelf.

Deftly compiled and expertly edited by the team of Richard Hamilton and Vicente Todoli, "Food for Thought: Thought for Food" is a profusely and impressively illustrated 400-page compendium showcasing the culinary artistry of Ferran Adria (Head Chef of elBulli, Barcelona). In addition to displaying Adria's superbly crafted culinary dishes, "Food for Thought: Thought for Food" includes a great deal of background information on both his personal and professional life. Of special note are the informed and informative essays on Adria contributed by other chefs and food critics. Enthusiastically recommended for academic and community library collection, "Food for Thought: Thought for Food" is a simply fascinating and amply rewarding browse for anyone who appreciates the culinary arts in general, and the gustatory genius of Ferran Adria in particular.

I love Ferran Adria's style and food. It is wonderful when you can relate art and food on the same level. I am a chef and besides the food, you can tell he makes emotional conections through food that gives you familuarity yet experience of the unknown.

Ferran Adria is a true artist, and was invited to participate in an "exhibition" in Kassel. For 100 days (summer, 2007), 2 patrons of a gallery were invited to ElBulli, arguably the finest restaurant in the world, and provide some feedback to the gallery and restaurant. This book is the chronicle of that memorable summer.

Cooking is the world's oldest art. Chef Adria has taken the finest ingredients and transformed them into masterpieces. In his art form, the creations are more ephemeral. As well as a feast for the eyes, the art here involves touch, taste and smell.

I understand that ElBulli is closing next year. We can only hope that Chef Adria makes his art more available to the world.

First of all, I am a cook, I bought this book because I thought I'd get some kind of idea into his arty type food, maybe some recipes or technique, nothing...This is an art book, It is interviews with artists and writers talking about his food, Nothing from the chef, personally as a cook I don't care what artists and writers have to say about food. So if your looking for an art book, i'm sure this is a good one, if your serious about cooking look somewhere else.