- Hardcover: 496 pages
- Publisher: Ecco; Slp edition (August 16, 2005)
- Language: English
- ISBN-10: 0060817577
- ISBN-13: 978-0060817572
- Product Dimensions: 13.4 x 9.8 x 2.4 inches
- Shipping Weight: 10.2 pounds
- Average Customer Review: 4.5 out of 5 stars See all reviews (13 customer reviews)
- Amazon Best Sellers Rank: #2,125,936 in Books (See Top 100 in Books)
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El Bulli: 1998-2002 Hardcover – August 16, 2005
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Top Customer Reviews
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.
A reference CD is included where you can find videos, written information and recipes. But requiring the reader to use this book alongside a computer takes away the joy of seeing a dish and then understanding the thought process and creation behind it.
In comparison, Alinea and The Big Fat Duck offer the same visual candy but with immediately available recipes; even better, Heston's shares the stories behind each dish and its evolution.
With the potential to really get to know Ferran, I feel this book did not succeed in much beyond being a visual guide to each annual menu. It's less a tribute to the chef and the restaurant, as a photography book of food.
Once you do explore the recipes, they are not easy for even an experienced home chef. Some perhaps, but most will require ingredients and equipment that are a small fortune. I appreciate that the recipes are not altered for an at home chef; but if you purchase this with the expectation to recreate a meal - think again.
Depending on what you want out of it, you may love it or be disappointed.
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.
Most Recent Customer Reviews
I've met a lot of chefs who, like Chef DL, think way too highly of themselves to a point of being so close-minded that they can't broaden their talents and horizon. Read morePublished on October 31, 2006 by A. Tjan
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. Read morePublished on July 6, 2006 by Oui Chef
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... Read morePublished on June 15, 2006 by Chad J. Galiano
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. Read morePublished on March 17, 2006 by Mireille Dhauwe
Nice cookbook. Great photos and naration. However, price does make it a difficult decision.Published on March 14, 2006 by S. Rudis