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El Bulli: 1998-2002

robert brown

By robert brown
in Food Media & Arts

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Steve Klc

Steve Klc

Posted
Posted

My money is on invento.

As I said earlier, I'll believe it when I see it--and something can't get pushed back that wasn't legitimately confirmed in the first place.

Theobroma--we've discussed and praised Albert's great book quite a bit, so, too Balaguer. (Some might say too much!)

Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

schneich

schneich

Posted
Posted

if the thing wont come out we should try to do our own

translation.... !!!!!!

(you can censor this if you want steve i dont care)

i and lotz of other people already payed our 200$ on this one

so it would be only fair to get the recipes (which are tough

to replicate anyway) i a language one understands...

t.

toertchen toertchen

patissier chocolatier cafe

cologne, germany

tan319

tan319

Posted
Posted

I'm ready to cave in and buy the Spanish one.

Theobroma: just use your translator, it will come out close enough. :biggrin:

2317/5000

oenomania

oenomania

Posted
Posted

Good news!?!

Further to my earlier post I heard from El Bulli (whom I had thanked for my brilliant meal in June...) and they directed me to

http://www.gourmandbooks.com/

who offer the Spanish edition now and claim the English edition will appear at the end of the month. And there is a special price if you pre-order.

j.

schneich

schneich

Posted
Posted

folks i have the spanish one... but i need a spanish native to help

translate... or we could do a "fund" to pay a translator... i mean really !!

the recipes are all on the cd in the book... i could get em out into word...

but reallly i want to make sure that iam NOT a cookbookpirate :biggrin:

i own the book and just want to start working RITE...

cheers

t.

toertchen toertchen

patissier chocolatier cafe

cologne, germany

thebaker

thebaker

Posted
Posted
folks i have the spanish one... but i need a spanish native to help

translate...  or we could do a "fund" to pay a translator... i mean really !!

the recipes are all on the cd in the book... i could get em out into word...

but reallly i want to make sure that iam NOT a cookbookpirate  :biggrin:

i own the book and just want to start working RITE...

cheers

t.

I have access to the spanish version

and us a translator program on my computer...

but many of the words do not translate since they are in catalna (sic) and not proper spanish..

I bake there for I am....

Make food ... not war

tan319

tan319

Posted
Posted
folks i have the spanish one... but i need a spanish native to help

translate...  or we could do a "fund" to pay a translator... i mean really !!

the recipes are all on the cd in the book... i could get em out into word...

but reallly i want to make sure that iam NOT a cookbookpirate  :biggrin:

i own the book and just want to start working RITE...

cheers

t.

I have access to the spanish version

and us a translator program on my computer...

but many of the words do not translate since they are in catalna (sic) and not proper spanish..

But don't you think with a certain amount of knowledge of cooking theory, technique it is sort of clear?

2317/5000

thebaker

thebaker

Posted
Posted

Yes Lots great information comes from it...

Sometimes it's a game trying to fiqure out what some of the Ingr. are

I bake there for I am....

Make food ... not war

  • 2 weeks later...
eliotmorgan

eliotmorgan

Posted
Posted

I recently recieved an email telling me I should have it by the end of the month. If it comes any earler I'll let you know. The book is not on the JB Prince site anymore, but you can order it at www.gourmandbooks.com. If you are in NYC give a place called Kitchen Arts and Letters a ring.

GordonCooks

GordonCooks

Posted
Posted
I recently recieved an email telling me I should have it by the end of the month. If it comes any earler I'll let you know. The book is not on the JB Prince site anymore, but you can order it at www.gourmandbooks.com. If you are in NYC give a place called Kitchen Arts and Letters a ring.

Thanks for the update! :biggrin:

oenomania

oenomania

Posted
Posted

I have just received this email from www.gourmandbooks.com:

The english edition of El Bulli 1998-2002 by Ferran Adria, Juli Soler and

Albert Adria will be ready for shipment to you one week from now. It is

published by El Bulli with ISBN 8493310034, and Gourmandbooks is the

exclusive distributor worldwide.

  • 2 weeks later...
Simive01

Simive01

Posted
Posted

I too received this email a couple of weeks ago and the transaction has been processed. Has anyone received confirmation of a dispatch yet?

Simon

Wolfert

Wolfert

Posted
Posted

You can count me among the waiting.

I received the email last week and noted that payment had been taken from my visa account

“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.

  • 3 weeks later...
Wolfert

Wolfert

Posted
Posted (edited)
Heard from Gourmand books that they were shipped on Monday. Anyone got theirs yet?

Mine arrived just in time for a long weekend read. It looks fantastic.

Edited by Wolfert (log)

“C’est dans les vieux pots, qu’on fait la bonne soupe!”, or ‘it is in old pots that good soup is made’.

russ parsons

russ parsons

Posted
Posted

i got an e-mail from our local cookbook store, Cook's Library on Third Street, that they were expecting to have their shipment arrive wednesday or thursday and that they'd let me know. haven't heard a word since, though it may be worth a visit if you're going to be close to the Beverly Center.

VeryApe77

VeryApe77

Posted
Posted (edited)

Now I'm going to spend the rest of the afternoon manically waiting for the phone to ring..."theres a parcel down here for you". Bet it gets here just after I leave to go home :wacko:

Nice to know it actually exists though! Talk about "eagerly awaited" :biggrin:

Edited by VeryApe77 (log)
oenomania

oenomania

Posted
Posted

My copy arrived this morning. Luckily I have a gross of rabbit brains and a kilo of gelatin at hand. Does anyone know where to source goose barnacles in central London?

tan319

tan319

Posted
Posted (edited)
My copy arrived this morning. Luckily I have a gross of rabbit brains and a kilo of gelatin at hand. Does anyone know where to source goose barnacles in central London?

how about a pier at brighton or something?

It would make a nice litle day trip :biggrin:

Edited by tan319 (log)

2317/5000

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