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Try this at home

ElBulli’s food is famous for its extravagance, artistry and complicated production. So, asks Adam Gopnik, what can we expect from chef Ferran Adrià’s new cookbook?

By Adam Gopnik   November 2011

A waiter at elBulli with one of Ferran Adrià’s creations: peach liqueur bonbons and a spoon of peach liquid on a frozen stone

Learn how to make your family’s dinner from Ferran Adrià! It’s not unlike the notion of learning to write thank-you notes from James Joyce, not unlike taking ukulele lessons from Jimi Hendrix. It is not merely that the master who is to teach you defines a certain standard of excellence, but that he defines a style of extravagant excellence, rococo perfection—overcharge is so essential to the style that to miniaturise or domesticate it seems to betray its…

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