To experience the truffle foam…

August 27, 2005

If you read the various food and lifestyle magazines regularly, as you well should, then you know about the revolution taking place in culinary corners. Lead by the so-called “alchemists of food” like Ferran Adria at el Bulli in Spain, the very elements of our food are being deconstructed, reconstructed, and realigned. Solids become liquids, liquids become powder, and all sense of stability seems lost.

The reason this comes to mind is because I am going to Spain in November and I am not going to be able to enjoy a visit to el Bulli. Adria seems to think it is ok to be closed several months a year, leaving gastrotourists like me out in the cold. What kind of world do we live in?

I could buy Adria’s book and make the recipes myself, but the book is a little pricey. Instead, I think I should just use my imagination.

Here is my imaginary menu:

Peanut butter smoke floating over frozen toast and jam jelly
Crispy tofu chips infused with potato
Diet Coke croutons
Essence of Oreo cookie

Maybe I should buy the book.

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