EL BULLI

Ferran Adria on how to cook El Bulli's "The Family Meal"

Ferran Adria on how to cook El Bulli's "The Family Meal"

If it seems like you’re seeing a lot more of Ferran Adria than you have before, you’re right. Perhaps it’s because he’s trying to keep the buzz alive sans El Bulli, or maybe without the responsibilities of running the best restaurant in the world he just has more time. That’s not to say he’s slowing down – quite the opposite (see where you can accidentally bump into him on his busy schedule). He’s still teaching culinary physics at Harvard (a class I’d love to audit), he’s giving more interviews than ever and he just wrote another cookbook, The Family Meal. Whereas Adria’s other cookbooks hardly ever make it to my kitchen and act instead more like objets d’arts for my coffee table (I barely made it through chemistry, I doubt I’ll be diving into molecular gastronomy for dinner any time soon), The Family Meal features recipes like Caesar salad, cheeseburgers & potato crisps, pasta bolognese and saffron risotto, aka things I can actually make. And none of it requires liquid nitrogen or a dehydrator or a Spherification Kit (part of Adria’s line of domestic products that allows you to make any food into little caviar-like pellets)…

Snoozing through the most exciting food in the world in EL BULLI: COOKING IN PROGRESS

Snoozing through the most exciting food in the world in EL BULLI: COOKING IN PROGRESS

In a lecture given by El Bulli’s Ferran Adrià to his new crop of fledgling cooks, he tells them at the food at El Bulli is less about taste and more about concept. When it comes to avant garde cooking, Adrià is the leader of the pack. Until he shut down his restaurant this July, he would regularly close it for half the year to conduct experiments with his core team in Barcelona, and the reopen six months later it to diners who gladly shelled out $500 for one of Adrià’s epic 35-course meals.