Slate has an excerpt of Spanish chef Ferran Adrià's a seven-volume elBulli encyclopedia of sorts called elBulli 2005-2011. On how to maintain "a level of consistency in the production of dishes," they used plasticine molds instead of photographs at elBulli: "Such a simple idea not only gave us peace of mind and ensured consistent production but also put an end to the disputes. Their continued use from then on gave us a very attractive and surprising collection of moulds." [Slate]
Filed under:
ElBulliWire
The Latest
Filed under:
An Okie Onion Burger Crawl Nearly 100 Years in the Making
One state, two days, four burger joints, and a whole lot of griddled onions
Pastry Chefs Aren’t Disappearing — We’re Evolving
Pastry chefs may be leaving restaurants, but that’s not necessarily a bad thing for the profession