Title says it all
Edit:Ferran Ardia not Ferbban lol
I have always heard that the El Bulli 1998-2002 (i think) is important. Its the one with the black cover. I know its expensive and highly collectable. My question is why is it such an important cookbook? I've seen pictures and it is a beautiful book. And I want one.
Craigslist ad link here:
https://sfbay.craigslist.org/eby/mpo/d/oakland-motobailey-el-bulli-riding/7166130714.html
MotoBailey El Bulli riding boots
US Men's Size 10.5
Leather and Kevlar
Like new condition, bought for $200, now selling for $99
This might be little bit of a reach, but there are 6 cookbooks I am looking for...
El Bulli: 1983-1993 (Spanish Edition) [There is no English edition]
El Bulli: 1994-1997 (English Edition)
El Bulli: 1994-1997 vol. 2 (English Edition)
El Bulli: 1998-2002 (English Edition)
El Bulli: 2003-2004 (English Edition)
El Bulli: 2005-2011 (English Edition)
Any help would be appreciated
Hey everyone, I was just browsing around cookbooks and seeing if I could add any to my collection. I focused on some books that I've seen from u/KimcheeBreath ( https://www.reddit.com/r/sousvide/comments/3bwcw1/wanted_to_share_my_cookbooks_that_have_taught_me/ )
I noticed that the El Bulli 2005-2011 cookbook is uh "on sale": https://www.amazon.com/elBulli-2005-2011-Ferran-Adri%C3%A0/dp/0714865486
It seems that B&N has it up on their website, http://www.barnesandnoble.com/w/el-bulli-ferran-adria/1117036968
Just a heads up if anyone is willing to shell out the cash, just thought it would be neat for personal collection.
Weekly ration for 1 adult
- Bacon & Ham 4 oz
- Meat to the value of 1 shilling and sixpence (around about 1/2 lb minced beef)
- Butter 2 oz
- Cheese 2 oz
- Margarine 4 oz
- Cooking fat 4 oz
- Milk 3 pints
- Sugar 8 oz
- Preserves 1 lb every 2 months
- Tea 2 oz
- Eggs 1 fresh egg per week
- Sweets/Candy 12 oz every 4 weeks
16 points were available in your ration book for every 4 weeks and that would enable you to purchase for instance, 1 can of tinned fish or 2lbs of dried fruit or 8 lbs of split peas.
People at home were encouraged to grow their own "victory gardens" to supplement their diets. Could you live a reasonably decent lifestyle on rationing? Is there a creative way to boost protein and fat content, eg raising mealworms or weed-like grasses/algae as livestock feed?
- Congratulations, and how did you score that reservation?
- Describe your entire experience...getting to Catalonia, the restaurant, the meal, etc.
- Were you able to see the inner workings of the kitchen?
- How did the experience stack up vis a vi expectations?
- Where does the experience fit in the context of other great meals of your life? Anything negative to say?
http://movies.netflix.com/WiMovie/El_Bulli_Cooking_in_Progress/70178292?trkid=13462100
I'm not sure how long its been there so please excuse if this is a repost.
Takes place in 2008/9 before Ferran Adria closed the doors in 2012 (?). Form of the documentary is pretty cool, IMO. It's a "fly on the wall" perspective. No narrator; awesome because no layperson is talking about stuff they know nothing about. No interviews; I almost wish there were, but I understand it would have interrupted with the flow of what they were going for.
I like the fact that they show both the experimentation phase in the down time, and then the implementation phase before, and after opening.
I'd love to hear the thoughts of /r/KitchenConfidential on it.
11/03/13
08/04/13
Not sure why I've been putting off doing these for so long, but I should have another post like this coming soon.
Children of the Corn Directed by Fritz Kiersch (1984)
Synopsis: A young couple is trapped in a remote town where a dangerous religious cult of children believe everyone over the age of 18 must be killed.
The one good thing about this movie is that it does do a good job of building a lot of tension in broad daylight. There aren't a whole lot of horror movies that can say that. Psychopathic kids running around with knives and other weapons are just pretty creepy.
Unfortunately, the story is pretty week and does a great job of killing any tension that had been built. As seems to be common with Stephen King, I thought the ending was particularly weak. Which is just a shame.
6/10
El Bulli: Cooking in Progress Directed by Gereon Wetzel (2011)
Synopsis: For six months of the year, renowned Spanish chef Ferran AdriΓ closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season.
This was pretty interesting. Itβs a documentary presented in a fly on the wall fashion rather than having a narrator go through every little detail. This overall style has its advantages and disadvantages. The main advantage is that it really does seem like youβre looking at exactly what happens in the back of the restaurant, but the lack of interviews and narration left me wanting more detail into what the customers thought of the food.
The food that they serve is just so odd. It really is βavant-gardeβ cooking, and the process that they go through to develop the menu is crazy. Again, all of this was cool to see, but without the context of how the food tasted, the documentary left me wanting a little more.
7/10
Kyuketsuki Gokemidoro(Goke, Body Snatcher from Hell) Directed by Hajime SatΓ΄ (1968)
Synopsis: The survivors of a plane crash in a remote area are attacked by blob-like alien creatures that turn their victims into blood-thirsty vampires.
Low budget Japanese horror movie. A lot of it seemed to be bursting with creativity. The appearance and lights used with the alien ship especially. Unfortunately, this is all brought down by a story that is just trying to do too much at once. Itβs kind of like the writers challenged each other to throw as much drama into the sto
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