El Bulli Cookbook [repack] -

- Time/temperature tables for fish, meat, eggs - Textural changes in vegetables

- Rotary evaporator (essences of herbs, tomato water) - Centrifuged consommés Volume IV: The Appendix A. Seasonal Menus (2003–2011) - Exact sequence of 30–40 dishes per service el bulli cookbook

- Maltodextrin for fatty powders - Dehydrated olive powder - Fruit leathers - Time/temperature tables for fish, meat, eggs -

- The Siphon: cold vs. hot foams - Lecithin “Air” (Light foams without gelatin) - Time/temperature tables for fish

– Why we closed (Ferran Adrià)

- Wine, cava, and non-alcoholic pairings - Cocktails as dishes

- Basic Spherification (calcium bath) - Reverse Spherification (for liquids with calcium) - Frozen Spherification