Prior to 2002, high-end cookbooks were generally chef biographies or technical manuals for professionals. elBulli broke this mold by functioning as an artistic manifesto and a scientific catalogue of creativity. It chronicled the restaurant’s journey from its founding by Hans Schilling to its takeover by the Adrià brothers.
- The Siphon: cold vs. hot foams - Lecithin “Air” (Light foams without gelatin) el bulli cookbook
– Why we closed (Ferran Adrià)
- Time/temperature tables for fish, meat, eggs - Textural changes in vegetables Prior to 2002, high-end cookbooks were generally chef