Cookbook [updated] — El Bulli

- Instant sorbets - Frozen powders - Shattered textures

- The Siphon: cold vs. hot foams - Lecithin “Air” (Light foams without gelatin) el bulli cookbook

– Why we closed (Ferran Adrià)

- Time/temperature tables for fish, meat, eggs - Textural changes in vegetables - Instant sorbets - Frozen powders - Shattered

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