.000001%* of the population will be paid actual cash money to step foot into the on deck circle at Yankee Stadium. Still, that doesn't stop hordes of fans from TiVoing Inside Baseball, poring over box scores and suiting up in team regalia on game day. For some of us, food holds an equally compelling balance of gut-level devotion and wonkish stat-based compulsion. A reservation at elBulli is akin to scoring home team dugout seats for the seventh game of the World Series. Food fans -- here's your program.It's said that 2,000,000 requests a year come in for just 8000 seats at Ferran Adrià's Spanish temple of molecular gastronomy. The closest many of us will come is grazing through this brand new 528 page play-by-play, A Day at elBulli An insight into the the ideas, methods and creativity of Ferran Adrià. It's not so much the common parlance's "food porn" as it is a post-millennial culinary junkie's process orgy, documenting each staff motion and motivation, every microgram of alginate and liquid nitrogen, and fetishistically breaking down quantity and custom and customer/server semiotics.
The proverbial sausage has never been so obsessively, graphically made for public consumption, and rarely has it been so deliciously presented. There are pleasing pictures and recipes, to be sure (Hazelnut praline air, anyone? Perhaps some Garrapi-nitro pine nuts?), but sans easy access to an Isomalt-R-Us, it's a fever-dream cookbook. It is, however, a deeply heartening food-ifesto.
Nestlé, the world's largest food manufacturer, has hired the three-star chef of the world's most popular
restaurant to help raise the profile of its chocolates. Ferran Adrià's
What Can I Get You Folks? - Server Revenge
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