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278 pages, Hardcover
First published October 4, 2007
On the look of food, from El Bulli cuisine:This is a great read for cooks and aspiring chefs (I'm not one of the latter).
" A culinary language is being created which is becoming more and more ordered, that on some occasions establishes a relationship with the world and language of art.”
The soup seems painfully laborious. Most vegetables are cooked separately and then brought together in the end. To make the soup, Chef uses no fewer than eleven pans, five passoires, three chinois, and a dozen stainless bowls ...I will force this moron to wash the dishes by hand, all by himself, and see if he would want to repeat this madness, right?