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Chris Macchi

"Los Postres de El Bulli"

15 posts in this topic

I know I'm way late to the party, but does anyone have a copy of Los Postres De El Bulli that they would be willing to sell or knowledge of where to find one? Thanks!

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Depends. How much is it worth to you?

Natura, Albert's newer one (in English, even) is a mere $200 on Amazon.

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Thanks! I was fortunate enough to get Natura for christmas a few years back. Just looking for Los Postres. I know its basically impossible but I'll never stop looking!

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I would spend a pretty penny to get it

Well I have it and like it. Make me an offer I can't refuse.

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I have a copy mint condition (i never opened the book !) for sale :) 

please pn offers as i dont know to value it.

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There is only one "Los Postres de El Bulli" :) and as I said i never opened it !

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22 hours ago, Mjx said:

Does this book include that dessert that looks like an apricot?

 

I think that's Natura.  Los Postres desserts are more traditional in the sense of main componenet + sauce + side + garnish.  Natura is more minimalist and tromp l' oeil.

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43 minutes ago, pastrygirl said:

 

I think that's Natura.  Los Postres desserts are more traditional in the sense of main componenet + sauce + side + garnish.  Natura is more minimalist and tromp l' oeil.

 

Thanks! Does it kind of overlap Migoya's Elements of Dessert?


Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

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3 hours ago, Mjx said:

 

Thanks! Does it kind of overlap Migoya's Elements of Dessert?

I sold my copy of Natura so I can't really say.  Migoya has a very clean, modern presentation and does get kind of minimal, but I think he is less modernist in terms of ingredients and less abstract.  Natura does try to re-create nature in delicious piles of dirt and flower petal and such.  I haven't tried cooking anything as written from any of the books, but Migoya seems more approachable, with fewer so-called 'molecular' ingredients like ultratex and maltodextrin.  Here is a video about Natura:  https://www.youtube.com/watch?v=9QV9cBP1ox4

And here is Migoya's blog:  http://www.thequenelle.com/

 

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6 hours ago, pastrygirl said:

I sold my copy of Natura so I can't really say.  Migoya has a very clean, modern presentation and does get kind of minimal, but I think he is less modernist in terms of ingredients and less abstract.  Natura does try to re-create nature in delicious piles of dirt and flower petal and such.  I haven't tried cooking anything as written from any of the books, but Migoya seems more approachable, with fewer so-called 'molecular' ingredients like ultratex and maltodextrin.  Here is a video about Natura:  https://www.youtube.com/watch?v=9QV9cBP1ox4

And here is Migoya's blog:  http://www.thequenelle.com/

 

 

Thanks for the links! Also, I worded my question poorly, I meant to ask, 'is there some overlap between Los Postres and Elements of Dessert'? I have Migoya's book and like it very much, but am also interested in something completely different to it, in the modernist dessert category, so Natura might be a better bet.


Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

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On 14/5/2016 at 10:51 PM, Mjx said:

Does this book include that dessert that looks like an apricot?

 

I gave a look to both "Los Postres de el Bulli" and "Natura", there isn't any dessert that looks like an apricot.

I suppose you ate it at the restaurant, if you remember the year then it must be on the elBulli book of that year. I have 1994-1997, 1998-2002 and 2005-2011, so I can give a look there (I still haven't bought 2003-2004 so if it was one of those 2 years then I can't help).

 

"Natura" has state of the art modern plated desserts, you can't get any better than that. As PastryGirl wrote, the style is a bit different than Migoya. Migoya is more geometrical and abstract, Adrià (on "Natura") tends to recreate natural sights with dessert components (like a woodland, algae and so on). Each dessert has a lot of components (6-8 on average), the difficulty level is quite high (as is for Migoya). You need an ice-cream machine, almost all desserts have an ice-cream; and a syphon of course. You need access to a lot of special ingredients (modernist stuff, exotic things like shiso, essential oils and so on).

Ah, a peculiar thing: the book is only photos, the recipes are in a CD-ROM included in the book.

 

 

 

Teo

 

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My pastry blog (in Italian language): http://www.teonzo.com/

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