tags: el bulli: stories and blogs
el bulli: stories and blogs
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El Bulli 2003 – 2004
You can’t get reservations, but you can buy this book.
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El Bulli: The Day After
What they don’t tell you about the aftermath of dining at El Bulli.
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Surgery in the Kitchen
Tiny tools help with obsessive details.
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Burst in Your Mouth
Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes.
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Flash-Frozen Hot Chocolate
The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey.
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That Heady Molecular Mixology
When a cocktail should really just be a cocktail.
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Tinker, Tailor
An interview with Chef Sam Mason of Tailor.
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Farewell to Hydrocolloids
Chef Alex Stupak’s Mexican food dreams.
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Hot Spring in Paris
An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.
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Tony Bourdain Would Pimp for Prada
The No Reservations star shares his plans, real and imagined.
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Fewer than 1100
1080 Recipes offers a view into Spanish home cooking.
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You Can’t Afford This Coffee Maker
The high-tech Clover, and two affordable alternatives.
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Foams: Not Dead Yet
Uncool in restaurants, foams at home are fun.
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Toss Your Measuring Cups
A scale is a must-have tool for precise, consistent cooking. CHOW reviews the best.
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Freeze-Dried Guanciale and Squid Ink Bar Codes
What we learned at Madrid Fusión.
