10 of 11 people found the following review helpful
Worth buying for a few key molecular gastronomy tips,
This review is from: A Day at ElBulli: An insight into the ideas, methods and creativity of Ferran Adrią (Hardcover)
This is probably the only 600 page book that I managed to read in 2 hours cover to cover. The book is mainly lots of glossy photos on glossy thick paper with a few snippets of information and occasionally 1-4 pages of text on ordinary paper.
I am not interested in the page after page of photos of chefs in a kitchen this is not very informative. However the real meat is in the recipes of which there are sadly only a few but in them are the secrets to El Bulli's spherification techniques and making of airs etc. These alone are worth the cover price which is low for a great big enormous volume like this. I was also amazed to find that the chemical/extracts needed to achieve these techniques are actually easy to buy online and can come as kits so a whole industry is boooming up around what they do. I highly recommend this to anybody wishing to push the boundaries of their cooking, presentation and most importantly techniques but only once you have taken your ability to cook to the highest level. I only dropped to 3 stars because of the huge amount of useless photos, however I may be a bit unfair there as it is "A day at elBulli" not "Ferran Adria's secrets revealed" and at this price the secrets you do get are well worth it. Oh, and be prepared to spend £100 for those chemicals/extracts.