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Best food flick ever! Gusteau maybe was a composite of Bocuse/ Bernard Loiseau/ I've never seen any pix of Point. My daughter said " wow, those guys are all like the cooks in your kitchen!"

Thanks for that report! Will you come cack after the course and let us (me?) know how it went, cool stuff, etc. Thanks in advance!

awwwight!!!

Espai Sucre has been in the process of website reconstruction but it's coming on slowly but is back up. It's an ambitious remod with video presentation, etc.Espai Sucre Check it out. Btw, does anyone have any reports, pro or con, pix, etc.? Gabe? 'doc? Thanks in advance!!!

"A Day In The Life of El Bulli" Just saw it here, looks quite nice. Good price too! NOT a cookbook!

A couple of pastry chefs, not exactly household names, have done "steamed" cakes. You could do that in a combi oven or the DIY way ( my way when i did it) which prepare a 1/2 sheet pan, pour the cake mix into it. Place the pan over a perforated hotel pan fitted into a regular hotel pan filled with steaming hot water. Before you goe there though you shoulud prepare a foil (dull side out) kind of cover which has some volume over the top of it. Bake at your temp. I would think bread sous vide would not bring you the results one would expect, namely crust. But hell. it could turn out cool! BTW, if you would like the steamed cakefacts in more detail, PM me. Good Luck P.S. The cake had a kind of "different texture, hard to describe, almost Asian, if that makes sense

Have you tried Kitchen Arts& Letter in NYC? They may have it. AS an Archive) rareity type book. Have you asked the crew at El Bulli about it or are they out too? If you have '94'98, it has a fair amount of the plated recipes at least, like"Mi Selva", Tiramisu, etc. What I miss about not having an English version is his take on chocolate, etc,. like the Balaguer book. Feel free to PM me also Ted

El Bulli TV report Cook with love... The above link is a TV news report that Gabe posted over in Spain & Portugal forum I only have '98/02 but don't really have a problem with the 'rom, although that maybe because I had a lot of experience working from 'Los Postres de El Bulli Have fun!

Damn, 'Doc, you're on TV!!! ! Terrific documentary, thank you for posting, Gabe! Btw, looked like you were on the show too? What a great insight into the kitchen. Where are most of the stagiere's from? You guys are TOOO blessed! Thanks for the great reports

It seems to be a kind of hit & miss thing. I've had whites with a wisp of yolk not meringue or whip decently and then have an actual speck or spot of yolk in them and have them whip swell. Wonder if temperature plays a part?

BUY! The original thread, now merged with yours,should provide you with a fun project from the "old days" when we were all trying to find the time to cook from it. Being a working Pastry Chef,I've "borrowed" more then a few pastry recipes, which have proven very solid. I would be surprised if the savory ones weren't. Also, it's a # ltd. edition! Quite a few of us here found ourselves 180 bucks shorter! Except for Mr. Shaw, of course!!!

By Weight... 1,000 grams sugar 1,000 grams water Mix sugar & water by hand lightly, no lumps, in a pot Cover with plastic wrap, tightfitting lid ( pref) The condensation will eliminate the need for brushes & hot water as it will drip down the sides of the pot and clean it 99.99 % of the time. Take off after 5 minutes or so, should come boil in a short time. I usually turn off almost as soon as the full boil is reached. You should be good to go! Good Luck

I've made a chocolate flan using great chocolate, home made syrup with the best chocolate and cocoa in it ( to boost the flavour extra) and the comparison one customer made to it was that it tasted like a hunts snack pack! What'cha gonna do? I take it as a compliment I suppose...

It should be on your shelf if you can afford it. A good friend of mine copied the workbooks from Paco 1 & 2 and sent them to me. Very good!

I used to make a Three layer key lime chiffon pie and for the chiffons stability I would add maybe 3 sheets of bloomed gelatin to the mix. Because we were selling so many, I would prepare enough chiffon for 6 pies at a time, at least. and "whip it up as needed. It was very light I was just rummaging around for the recipe but I don't think I copied it. However, it seemed to be that bottled 'Joes' key lime juice and sugar, melt bloomed gel in a small amount of key lime mix., add back in to rest of chiffon mix, Let set until gelled 1.2 loose /1/2 sturdy, then whip it with stand mixed or Hand ( getting out any lumps. Spatula on with a small spat, as piping might make you loose all of that fine volume This should work for you Good Luck

Sam Mason & Tailor Here's the thread extolling his soon to be new place and I would say Sam has a lot of fans and appreciators around here, as well as Will and Pichet. All of those guys support each other, etc. Hope you enjoy it.

Just thought I 'd throw this into the mix. In Europe and at Spanish sites like Liberia Gastronomica there is a pocket sized version of 'Grand Livre desserts..." Grand Livre pocket edition cheap. But damn! It does look like that Amazon is selling the big guy for 58 bucks!!! A couple of things, are the measurements offered in grams, etc or imperial? I agree with alana, if you know about pastry on a kind of pro-ish level you're going to understand it French or English. Swell find, thanks everyone ;-)

My Gawd, man! ( and woman!) You guys indeed went wild! I loved the detail in this, pix are fabulous of course. You did great in France, it looks like you had some of Gagnaires greatest hits. If you don't have it already, get a copy of his ' 'Reflections on Culinary Artistry"The "BOOK" The cherry, white chocolate cup ( with a red current jelly in it?) and a few others are in there, Food Porn at it's best. Also think you're right on about the influence Gagnaire has had on Chefs that have worked with him like Paul Liebrandt during the GILT days and in the chuck eats blog he mentions Ludo Lefebvre, formerly of Bastide in L.A. and another Gagnaire alum. Hell, even the Ducasse SPOON cookbook ( the BIG one) looks Gagnaire influence in the photo layouts. Les Magnolias looked like a blast! I wasn't aware that it was fooling around with the "forward thinking" stuff. And then you up the ante with L'Astrance. In the Spanish part of the blog Abac seemed like a GREAT find! Every single dished looked and sounded amazing. Of course Can Roca looked amazing too! I've written about the 'Art Culinaire' # 82 issue that features the "5 days In Barcelona" article, complete with the recipes for many Can Roca dishes including the 'cigar/ mojito' dish. I highly recommend it. Call 1-800- SO- TASTY TO ORDER. ( pick up the Liebrandt one too, issue # 81) Did your G/F get a parchtment type of roll with a list of the components for Anarchy? They used to plate it slightly differently and the "decree" was given to the consumer of it according to a poster on eG quite awhile back. Anyways, looked SOOOO good! Did you pick up their cookbook too? The Can Roca Cookbook Even in Castalan it could be worthwhile. Thanks again for such an amazing report and what a gal you must have to not have you drugged and shipped back after half of the eating you both did! Tremendous.

Looking forward to this, 'doc!!!

If anyone has any news of a new herme' line/runway show it would be much appreciated! Seems like it has been awhile, no? Thanks again

or or That's not even a sentence.It's such a shame -- Bourdain is a talented, witty, sharp writer when he tries. I guess he didn't feel the need to try. ← The books are edited pretty well? I enjoyed the rant very much, especially since all of these RR's, Paula Deens, etc. stare out from every bookshelf.

Making your own pop rocks is going to be incredibly difficult unless you have thousands of bucks for the pressurizer and the tank that melts the sugar. I posed the question once to a chef at a very popular pastry school and he emailed me back that they could only kind of poorly approximate the effect. Included was a blueprint of the machine that process' that kind of candy and it was unreal. You might experiment with some kind of ISI soda siphon rig that uses Co2 but I wouldn't risk it. Instead, maybe put out some feelers to the Chef Rubber people to get their source and see if they do flavours specifically for ethnic markets ( Hispanic, Jamaican with Tamarind for instance) or just google it. They do cover well with tempered chocolate and I sometimes enclose them in a scoop of ice cream ( i sometimes do carbonated ice cream sodas like that) right before I send it out. They hold up. Good luck to you but be careful with the experiments

I second that thought!

Who's boosting?

Seems like it's getting kind of negative in here. Maybe someone can start a new thread about shitty critics or sounding death knells about "different" restaurants or just post in the Varietal thread? This is about a restaurant in the process of being built, no?