A Cookbook with Staying Power

January 17, 2007 | 1 book mentioned

coverNearly three years ago, I mentioned the El Bulli cookbook, which contains the mad scientist recipes of the famous Catalan chef Ferran Adria. At his restaurant, El Bulli, Adria popularized techniques like creating foams and gelatins using unexpected ingredients and layering flavors and temperatures in his dishes in disconcerting ways. In keeping with what some might call the inaccessibility of his cuisine, his cookbook is large, expensive, and pretty hard to get a hold of. A new edition out in 2005 made it a little easier to take a peak at Adria’s recipes, though, even on sale at Amazon, it’ll still set you back almost $200. This hasn’t kept chefs from coveting the book, according to a recent article in the Contra Costa Times. With Adria’s mystique, and the book’s steep price tag, El Bulli would likely be a jewel in any cookbook collection.

created and edits The Millions. He is co-editor of the collection of essays The Late American Novel: Writers on the Future of Books, called "funny, poignant, relentlessly thought-provoking" by The Atlantic. He and his family live in New Jersey. If you'd like to correspond, please don't hesitate to email.

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