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on 18 December 2011
I'm thrilled to say that the 1994-1997 volume is every bit as wondrous as its 1998-2002 counterpart. I often grab the book, flip it open to a random page, and find a dish that provides equal parts inspiration and intimidation. The mid-90s were a period of tremendous evolution at El Bulli: these four years witnessed not only the dawn of foams and the integration of the sweet and the savoury, but also the first inklings of "new pastas" (a process which would lead, eventually, to creations like liquid pea ravioli), all of which became hallmarks of El Bulli's singular style.
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