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.

Chris Macchi

"Los Postres de El Bulli"

Recommended Posts

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!

Share this post


Link to post
Share on other sites

Depends. How much is it worth to you?

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

Share this post


Link to post
Share on other sites

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!

Share this post


Link to post
Share on other sites

I would spend a pretty penny to get it

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

Share this post


Link to post
Share on other sites

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

please pn offers as i dont know to value it.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites
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?

Share this post


Link to post
Share on other sites
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/

 

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites
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

 

  • Like 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By highchef
      we're all used to the Wednesday/Sunday food sections of newspapers far and wide, national and local. I see corrections in the local or regional columns when called for, but there's never a way to critique the ones published on a national scale because the content is behind a paywall. I get the WSJ, but don't want to pay additional (I should get access to it all on line for free-the newspaper is not cheap) for their online edition. Very frustrating to try a recipe and have major problems with it and not be able to point out some serious issues. Specifically, the WSJ published a recipe from Dee Retalli, a pastry chef in London who's recipe is in the cookbook 'Rustic' by Jorge Fernandez and Rich Wells. 
      I have made this cake 3 times.
      First time was a total runover disaster, which I should have foreseen. This cakes calls for a 10" springform or if you don't have that, a 10" cast iron skillet. I went for the latter because that is what I had. Almond mixtures tend to really smoke when they run over, just so you know.
      Tried again later with a deeper than normal 9 " springform. Happened again. Think it has to do with the 2 teaspoons of baking powder and quick activation in a 350º oven.
      Invested in a 10" springform for '3rd times a charm' try. I was successful, but not because I followed the directions, rather I became a little obsessed with making this work. Checked my oven, followed with the recipe and eyed it warily. It came up to the brim...and stayed. 45 minutes later it was supposed to be done but while it was beautiful, it was a bowl of jello in the center. It was also browning at an alarming rate- the almond flour again? So I placed a sheet of tinfoil over it (beautiful top crust) and turned the oven down to 325º and carefully watched and tested for almost another hour. That's a big time difference. 
      I found the recipe on cooked.com - credited to the above authors and cookbook albeit in Euro style measures and temps. All seems the same, so what are the odds that the recipe was misprinted twice from 2 different media?
      All I can think of is somewhere down the line (in the cookbook itself?) the cook time and temp were off. The time on both reads 45 min. The recipe took at least 1hr and 45 minutes. methinks someone left out the hour...
      The temp. thing is a little more obvious. Celcius to farenheight 350ºF does not equal 180ºC, more like 176ºC. Over almost 2 hours, I think that could make the difference between cooked and burnt? Sooo, I turned it down when I saw how fast it was browning to 325.
      The cake stays in form while you pour the honey over it, then orange water, then 2(!!!) cups of sliced toasted almonds. I put 1 cup and there is no way another cup would have stayed on that cake. I cup settled up to almost an inch on a 10" cake...
      Has anyone else tried this recipe or have the cookbook? It's a wonderful cake if you correct the time and temp., But I'd be really curious to see if anyone followed it exactly as written with success?
       
    • 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.
  • Recently Browsing   0 members

    No registered users viewing this page.

×