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El Bulli: 1998-2002


robert brown
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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

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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

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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

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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

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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

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  • 2 weeks later...

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.

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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:

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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.

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  • 2 weeks later...

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’.

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  • 3 weeks later...
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’.

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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.

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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)
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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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