docsconz

The irony here is that the population of birds that appears to be at greatest risk right now is that of the free range flocks. There can be no question that modern poultry raising practices have contributed to this and other diseases.

The book is already available in English: elBulli Books ← In order to determine which books are available in which languages one must click on "Comprar". This will bring you to another window that has each book listed by language.

It is potentially on my hit list too. I wonder how the new kitchen team is working out? I remember the lunch I had with my wife a few years ago in the more casual upstairs restaurant quite fondly.

Yet another must-go-to place in Chicago! This is getting ridiculous. If this keeps up I'm going to have to contact a realtor.

Wow, great report, Charles and a fitting one for a truly great restaurant. this was very reminiscent of my truly outstanding meal there last spring. The "Caviar" and lobster is a sensational dish and one of the best I have ever had. I am not aware of anyone cooking at a higher level than this restaurant in this era. Mark's skills with wine are equally exceptional.

I can't help you, but those reports give me some solace in not getting my own reservation. We will be dining at Cyrus instead.

The value of this excerpt and the book(s) in general is the perspective they give to the processes, whether one appreciates them or not. There has been a lot of discussion how so many of the tools that Ferran and Co. have used are and have been used industrially for some time. While that may be true, they have been used for very different purposes and with very different results. The act of creativity always involves using old things to come up with new ones. Ferran's opus is no exception.

Corinna or anyone else, can you explain this system a little more, please?

As a subscriber I would be very pissed if there was a separate "Collector's Edition" as I did not receive it. I would feel cheated as if they held out on me.

Thanks Doc... somehow I missed your reply until now. What was the atmosphere like in the evening? When we were there (for lunch), my husband noticed some interesting looking whiskies and a humidor. This, combined with the wonderful fish, has the potential to put Rafa's ahead of any restaurant in his book!!! As I managed to pick up a cancellation for el Bulli in April (I know, I can't believe it!), we're going to stay in Roses for a week and use it as a base. ← Corinna, the evening atmosphere was lovely. The temperature was quite comfortable as we ate outside. The experience was thotoughly enjoyable. Congratulations on the reservation for El Bulli. I will look forward to reports from both places.

The recipe that was used, Pollo en Pipian Rojo is on page 342 of the First Edition of Diana Kennedy's Book, The Essential Cuisines of Mexico. While I was not involved in the preparation of that dish, I can attest to its deliciousness.

Melissaguerra.com sells Mayordomo chocolate, reportedly one of the best from Oaxaca and not easy to obtain in Mexico outside of Oaxaca.

I just had papalo with cemitas in Puebla. the cemitas from El As de Oros, especially the cemitas milanesaas were incredible. The Milanesa consisted of a wonderfully crusty roll enrobing a breaded and fried pork cutlet, string cheese and avocado. It was bursting at the seems and benefited from just a little papalo as wll as pickled jalapeno and chipotle morita. Papiloquelite Cemita Milanesa Eating my Milanesa. I don't think I have ever had a better sandwich

Another set of kudos for the pics, Nathan. I am thinking of going to India next year with The Worlds of Flavor program. Your pictures added fuel to that fire.

While I can't say that I have ever been blown away by NYS wines, I do enjoy them, especially the reislings with Dr. Konstantin Frank's amongst the very best of them. The NYS wine scene is now poorer for the loss of Willy Frank.

Although the Albany/Schenectady/Troy area isn't all that far from where I live, I must confess that I do not frequent the area for food as I rarely dine below exit 12 on the Northway unless I am down as far as NYC. I would suggest that Mark is a much better authority there than I.

I'll let others reply with more complete definitions, but moles are generally much more complex than pipians with many more ingredients and time necessary to make them. In essence my understanding is simply that pipians are mole "lite". By the way, Pipians need not be green. I just had an awesome red pipian made by members of our group while in Tlaxcala.

While I have not yet been here, friends whose opinions I trust rave about Angelo's 677 Prime Steakhouse. They have private dining options for 20 and 56 people in two different spaces.

I hope to have commentary and plenty of photos up some time this weekend. Thanks for the link, Chris. I don't know where Amazon is getting the book from, but he did tell me that they are not currently being printed.

Fantastic photos, Melange! I was not previously aware of any photos that may have been posted by you, but theses are up there in the pantheon of eGullet food photography. The desserts are simply beautiful. Unfortunately for me, I only have direct experience with Pierre Herme. It is great to see the work of some others presented so masterly. I look forward to more of this from you!

Mexican cuisine is one of the world's original fusion cuisines combining traditional pre-Columbian mexican ingredients with ingredients not only from Europe like the olives in huachinango a la veracruzana, but plenty of asian ingredients like cumin and cinammon amongst others that came over with the Manila galleons. A great book on Pre-Columbian Americas is 1491. Interesting discussion of foods amongst other aspects of the civilizations,

Nice photos, Dana. They certainly brought back some wonderful memories for me - especially the calamari!

I just returned from a fabulous trip - much more to come. I asked Ricardo about his books. Unfortunately they are out of print and essentially unavailable. The good news, however, is that he is working on at least one book in English with Marilyn Tausend, who was one of the leaders of the trip along with Rick Bayless. I agree - Ricardo is a great guy and he makes some mean Tamales and chiles rellenos!

What makes this kind of item more than a novelty gimmick is the intensity and purity of flavor that can be packaged within plus the textural sensation of having them pop in the mouth. At its best, this kind of product is fantastic. Good luck, Chef.

I guess it's all about who you can stand as bed mates. I'd much rather take a roll in the hay with a Viking! ← I don't know about that, but I certainly would rather have a Viking in my kitchen