Does this publication take books about food into another league?
The point about the catalogues is that Ferran is demonstrably at the top of his profession, and every year he published his experiments and his findings. That’s an extraordinary thing to do. To give away everything you’ve learned, immediately, in such a labour intensive realm.
It’s important to understand that Ferran’s research is both about ingredients – their origin, their substance – and processes. What happens to this foodstuff if we steam, boil, fry, extrude, pressurise, vapourise it, etc? What’s happening if we take that sweet element and that sour element? What if we change that solid sour element for this liquid sweet element. It’s never-ending and the results are breathtaking.
The titles of the dishes are incredibly evocative and inspiring. From the last year, some sample recipe titles are: ‘Apple mojito sandwich’, ‘Soya matchstick with yuzu and miso’, ‘Squash sea urchin in squash escabeche’, ‘Hare with hare Bolognese and blood’, ‘Yoghurt samosa with honey’, ‘Tea and lime lump’. But the titles only hint at the presentation – the colour, the form, the texture, not to mention the taste and the smell.