Much like other food nerds, I love food (and wine) cookbooks. Much like how teenage girls gobble stuff up about vampires (Buffy is so much better), food geeks are voracious with food books. And why not? They provide solid insight, light the spark of inspiration, and provide a level of information and complexity that we love. Even the famed David Chang of Momofuku fame goes nuts over cookbooks. Whenever I visit bookstores, I always swing by the food section to see what’s new and soak in the visual merchandising. One book really caught my eye; Ferran Adria’s new book with Richard Hamilton and Vicent Tolodi, Food for Thought, Thought for Food. Adria’s new book? Heck yes.
Ferran Adria is in the conversation of the best chefs in the world. His restaurant, El Bulli, is often considered the best restaurant in the world. Stepping into the lore and detail of these two things is something that I always find fascinating. I soaked up that TV show where Tony Bourdain was able to step into the kitchen of El Bulli. I looked forward to the release of A Day at El Bulli, the Phaidon book that illustrated the inner workings of Adria’s restaurant. Now I have another resource to pull back the curtain of Ferran Adria.