Chef Andres & those chefs out there who own any of the el Bulli series...
Do you use many of the recipes/techniques represented? If so which ones?
&
How long has it taken you to sift through all the info in these massive tomes?
I'm still "decoding" #3 which I've had for 3 years...i've had #2 for about a year and I'll probably get to it sometime in 2008 if I'm lucky. ;-)
2 replies to this topic
#1
Markian
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- participating member
- 52 posts
Posted 19 October 2006 - 09:55 AM
I'd rather live in a world without truffles than in a world without onions.
#2
Jose Andres
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- participating member
- 60 posts
Posted 19 October 2006 - 02:50 PM
Well I've been lucky enough that by the time the book is out I know much of it.....But forget El BulliChef Andres & those chefs out there who own any of the el Bulli series...
Do you use many of the recipes/techniques represented? If so which ones?
&
How long has it taken you to sift through all the info in these massive tomes?
I'm still "decoding" #3 which I've had for 3 years...i've had #2 for about a year and I'll probably get to it sometime in 2008 if I'm lucky. ;-)
How many traditional techniques we dont have time to really master?
El Bulli books can take few life times to understand and digest
#3
Markian
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- participating member
- 52 posts
Posted 21 October 2006 - 06:49 AM
El Bulli books can take few life times to understand and digestHow many traditional techniques we dont have time to really master?
I agree...I find chef Adria's "cooking" to be quite amazing. In the same vain, I'm compiling recipes and techniques based on old Ukrainian & Russian books I've found, as well as a lot of stories people have been telling me. I find it quite incredible to see that many of the things I'm now learning are actually really really old methods that I'm simply putting my twist on. Do you do the same thing when creating new recipes?
I'd rather live in a world without truffles than in a world without onions.
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