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This is a culinary book different from the others, profoundly original, and
unique. The author manages to transmit through his words the aroma and
feelings only known up to now by the few that have eaten in the restaurant
of Ferran Adriá. So the hooked client of El Bulli will recognize his
experience throughout the book, and the reader who has never been there will
understand and even become an expert on El Bulli.
The key to the experience is the wild sense of humour shared by Ferran Adriá,
Juli Soler and Oscar Caballero. It makes possible a very profound study of
culinary history, touching many cultures and times, to arrive at the foam,
the siphon and the sponge in the Mediterranean restaurant. Step by step,
culinary arts are incorporated to life, and life to culinary arts. The book
is so well written that we understand why one can cry and laugh eating a
deconstruction by Ferran Adriá, because we tasted the dish through the words
of Caballero.
Text and Textures by Oscar Caballero is both totally independent and a
perfect complement for "El Bulli 1983-2002", the masterpiece in 3 volumes
(of 10 pounds each) by Ferran Adriá, Juli Soler and Albert Adriá.
In his book, Oscar Caballero
analyzes the human, cultural historical and culinary context of El Bulli to
explain the process by which it became probably the most interesting
restaurant in the world, if not the best.
The Caballero book will be required reading for all culinary professionals.
Like the foams of Adriá, it seems it came out of the magical siphon where
sense of humor, memory, research and above all creativity are mixed. When
the reader closes the book, it is as if he walked out of the restaurant:
happiness, emotions and feelings will have taken over.
The author: Oscar Caballero has known the restaurant for over 10 years, eaten there
over 50 times, and has become a very close friend of Ferran Adriá and Juli
Soler: He has written 15 other books, and is a culinary writer and
journalist based in Paris.
There are no recipes or photos of recipes. This book is intended to be the perfect companion and addition to the masterpiece
"El Bulli 1983-2002" in 3 volumes, which has the definitive text and photos of all recipes.
Available in Spanish and English only.
C H A P T E R S
El Bulli is more than a restaurant | ||||||||||
