Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Recommended Posts

Moderator's Note: This topic has been split from "The Fat Duck Cookbook" Topic.

Yesterday was a great day!

I have received, in three enourmous boxes, the following books:

The Big Fat Duck Cookbook

Alinea

A Day at El Bulli

All three are great and never were money more well spent! All three highly recommended for both Homecooks with an interest in new techniques and surely for professional cooks.

Will you be getting Albert Adria's Natura?

This has been quite the fall for big Technoemotional Cooking books!

Share this post


Link to post
Share on other sites

just checked Natura, it's a lot of cash for 152pages.

anyone know more about it?

Share this post


Link to post
Share on other sites
just checked Natura, it's a lot of cash for 152pages.

anyone know more about it?

I'll definitely be getting it even if it was 50 pages and no text. After Bourdain's tease in the No Reservations Spain episode...

Pastry chef's everywhere, when they see this, will gape in fear and awe and wonder. I feel for them. Like Eric Clapton seeing Jimi Hendrix for the first time, one imagines they will ask themselves "What do I do now?"

...and the short but very cool look into what it's about, how can I not?

I was going to preorder it but I haven't been able to find it from a Canada or U.S. dealer, anyone seen it anywhere?

Share this post


Link to post
Share on other sites
just checked Natura, it's a lot of cash for 152pages.

anyone know more about it?

I'll definitely be getting it even if it was 50 pages and no text. After Bourdain's tease in the No Reservations Spain episode...

Pastry chef's everywhere, when they see this, will gape in fear and awe and wonder. I feel for them. Like Eric Clapton seeing Jimi Hendrix for the first time, one imagines they will ask themselves "What do I do now?"

...and the short but very cool look into what it's about, how can I not?

I was going to preorder it but I haven't been able to find it from a Canada or U.S. dealer, anyone seen it anywhere?

Given the stature of the author and the book, I am surprised to have seen very little buzz about this book. I would think that it is likely to be every bit as significant as The Big Fat Duck and Alinea books, if not even more.

Share this post


Link to post
Share on other sites

you can buy it direct from the El Bulli website, 100€ all in for outside the EU.

Share this post


Link to post
Share on other sites
Yesterday was a great day!

I have received, in three enourmous boxes, the following books:

The Big Fat Duck Cookbook

Alinea

A Day at El Bulli

All three are great and never were money more well spent! All three highly recommended for both Homecooks with an interest in new techniques and surely for professional cooks.

Will you be getting Albert Adria's Natura?

This has been quite the fall for big Technoemotional Cooking books!

As someone else already noted, it is only available to pre-order on the El Bulli website.

Although interested, some of the same methodology and technique may have already appeared on previous El Bulli's books (like the microwave sponge/foam demonstrated on Bourdain's No Reservations Spain episode).

For me those books serve as an inspiration and training rather then necessarily replicating the same recipes.

Share this post


Link to post
Share on other sites
Yesterday was a great day!

I have received, in three enourmous boxes, the following books:

The Big Fat Duck Cookbook

Alinea

A Day at El Bulli

All three are great and never were money more well spent! All three highly recommended for both Homecooks with an interest in new techniques and surely for professional cooks.

Will you be getting Albert Adria's Natura?

This has been quite the fall for big Technoemotional Cooking books!

As someone else already noted, it is only available to pre-order on the El Bulli website.

Although interested, some of the same methodology and technique may have already appeared on previous El Bulli's books (like the microwave sponge/foam demonstrated on Bourdain's No Reservations Spain episode).

For me those books serve as an inspiration and training rather then necessarily replicating the same recipes.

I agree that it will be interesting to see what is new about this book that isn't in the other elBulli books.

Share this post


Link to post
Share on other sites

I think we're drifting off the original topic here but what interests me about it is the organic approach. I'm not really concerned with new techniques in this one, although if they're there that's great, I want it more for inspirational reasons. Everything that was shown in the episode revolves around the natural world. They seem to be inspired by things you can see walking around with your eyes open, not just staring towards where you're going, but constructed using the Adria "How the hell did he do that?" techniques. I'm prepared to be blown away and willing to pay the price to have that happen. If it doesn't, I'm sure it'll still be a nice book to have around.

Share this post


Link to post
Share on other sites
just checked Natura, it's a lot of cash for 152pages.

anyone know more about it?

Given that the book is in English as well, I would guarantee that it will be the best $$ you ever spent on a cook book.

Los Postres de El Bulli was the best 125 ( in 01) bucks I laid out even translating on Free Trans in a language ( Catalan) that's not easy.

It's going to be "transformational" for many pastry chefs as well as savory.

Period.

Order now :wink:

edit :These folks have it for 71.50 euro

A steal when a cd rom is included.

We had it up a few weeks ago John, I too was surprised not to see any buzz over here but then again, I don't have as much time to surf the many sub forums here :sad: but I'm glad to see it building :smile:

I'm guessing the No Reservations episode recently played?

Addressing the tri cook observation, Natura , I think, is going to finalize a movement that appears to be more natural and I've always "argued" the style of cooking El Bulli does is " Natura", a microwaved Angel Food cake is utilizing technology in the same way we microwave popcorn.


Edited by tan319 (log)

Share this post


Link to post
Share on other sites

the euro is in a good place today vs bucks/ e 1.31 or so

Share this post


Link to post
Share on other sites

Just got Natura in the mail, first glance... unreal! Haven't looked at CD-ROM yet, but incredible techniques, presentations, and concepts.

Share this post


Link to post
Share on other sites
Just got Natura in the mail, first glance... unreal! Haven't looked at CD-ROM yet, but incredible techniques, presentations, and concepts.

can't wait to hear more!!!

Share this post


Link to post
Share on other sites
Just got Natura in the mail, first glance... unreal! Haven't looked at CD-ROM yet, but incredible techniques, presentations, and concepts.

Where did you order it from? The elBulli website?

Share this post


Link to post
Share on other sites
Just got Natura in the mail, first glance... unreal! Haven't looked at CD-ROM yet, but incredible techniques, presentations, and concepts.

Where did you order it from? The elBulli website?

It would great to where you ordered it from

Thank you!

Share this post


Link to post
Share on other sites

I did get it from el bulli. I've never had a problem getting books from them. Took about nine days and well worth it. Got into it a little more, to me these are much more "complete" dishes. CD-ROM works well for recipes, photos are great as usual, small bit of Alberts thoughts in the book that are very insightful. Great book all around.

Share this post


Link to post
Share on other sites
I did get it from el bulli. I've never had a problem getting books from them. Took about nine days and well worth it. Got into it a little more, to me these are much more "complete" dishes. CD-ROM works well for recipes, photos are great as usual, small bit of Alberts thoughts in the book that are very insightful. Great book all around.

Question

I ordered Natura from El Bulli books and I haven't had a confirmation from them or anything.

Is that the way they do it?

Just send it to you?

Any info greatly appreciated

Thanks

BTW

The Alinea book is pretty mind blowing

Share this post


Link to post
Share on other sites

That is right, they just send it. It took a couple of days (maybe 4) for it to show on my credit card. Once it's sent, it doesn't take long

My favorite books this fall have been Under Pressure (can't go wrong with TK) ,Fat Duck, not for food or recipes, but Heston's dialog of coming up with dishes and total freedom to do anything with food. Also the CIA Frozen Desserts book is an EXCELLENT reference (by former French Laundry pastry chef). Alinea, was most anticipated, but still not sure if I like it. Olivier Roellinger has a new book out in French, very good. A day in el bulli is pretty cool, Crillion, also pretty cool. Natura is still maybe the coolest (I'm not even a pastry chef). I have a few more new books but lost track of what they are...

Share this post


Link to post
Share on other sites

can someone please point me in the direction of the Crillon book, not heard or seen that one?

Share this post


Link to post
Share on other sites
Alinea, was most anticipated, but still not sure if I like it.

That's interesting, because I think you're the first person I've heard who's said that. I haven't gotten my copy yet - Canada seems to be the last place on Earth to receive the pre-ordered versions - so I'm curious to know what you don't like about it!

Share this post


Link to post
Share on other sites

The book is solid and NOTHING AGAINST GRANT OR ANY OF THEIR STAFF. Those guys are all bad asses, but my personal stye is going more towards someone like NOMA's Rene Redzepi or Bras say. I like their connection to nature and surroundings. The book is technically perfect, I appreciate their incredible talent, but just not my style.

Share this post


Link to post
Share on other sites

So as to not veer too far off topic, I understand what you mean.

However, I'm finding that the Alinea book makes it all more human or natural to me.

The cooking is not real far out if you look a bit deeper, as I'm sure I'll find Natura.

As far as Bras goes, between him & Gagnaire, the influences from both run deep in the Spanish movement.

Share this post


Link to post
Share on other sites
can someone please point me in the direction of the Crillon book, not heard or seen that one?

It's easy enough to track down on Amazon.com and Amazon.co.uk

Just do a search for "At The Crillon And At Home: Recipes by Jean-Francois Piege" by Jean-Francois Piege.

The price is £21.00 on Amazon.co.uk

Share this post


Link to post
Share on other sites

Vid from Madrid Fusion or other gastro con fab.

Sort of an advert for the book.

BTW, the "Spain" episode from AB's "No reservations is great, big segment on Natura ( I think it's been well documented here but...), well worth an Itunes download, the whole episode is a joy.

Can't wait for my trip to Madrid and environs in Feb. :biggrin:

Share this post


Link to post
Share on other sites

Just got Natura..amazing book and cd. Seems like exact replication of the techniques are out of my price range as I won't be purchasing a pacojet or freeze dryer any time soon. Anyone has thoughts on other ways to make the powders?

I am thinking about freezing some of the ice cream bases in small blocks then using a high powered blender with some dry ice chunks to prevent melting.

As for freeze drying my best idea is to use a food saver jar to put the food item in a vacuum and then put it in the freezer for a while to hopefully allow some of the water to sublimate....

Cheers


Edited by Scout_21 (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By chefmd
      It's time to get excited about new cookbooks coming out this year.  Hopefully some will also appear on bargain thread.   Here is an article from Food and Wine that lists some of the spring offerings.
      http://www.foodandwine.com/news/cookbooks-spring-2018
    • By ElsieD
      I got an e-mail this morning about the Modernist team's next project - pizza! 
       
      Modernist Pizza is Underway!
      After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.

      Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it.

      Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before.

      In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
    • By JoNorvelleWalker
      Tonight I finished Kristen Kish Cooking, Recipes and Techniques.  Alas these are restaurant or competition dishes, and while I would probably enjoy most of them, I saw nothing that I am compelled to cook.  Nor for that matter am competent to cook.  I commend her for sharing them.  I appreciate her definition of culinary terms.  My only gripe is that after assuring us she uses a Packojet at work, her ice cream recipes call for a home ice cream maker.
       
      Kristen moved me.  I was taken by her back story as a gay interracial adoptee.  I can relate to that.
       
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
    • By Chris Hennes
      A few weeks ago I checked out a copy of Madhur Jaffrey's Vegetarian India from the library, and it is well on its way to earning a permanent place in my collection. I've really enjoyed the recipes I've cooked from it so far, and thought I'd share a few of them here. Of course, if anyone else has cooked anything from the book please share your favorites here, too.
       
      To kick things off, something that appears in nearly every meal I've cooked this month... a yogurt dish such as
       
      Simple Seasoned Yogurt, South Indian-Style (p. 324)
       

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×