Food for thought; thought for Ferran

No you won’t see any books here by nepotistic southern belles and their sons, even though they may be popular with local audiences. And I also don’t agree with local editors who try and remind me that a restaurant is an object and should not be referred to in print with words like “they” and “their”.

Food aficionados will appreciate Food for Thought; Thought for Food, the dense offering by Ferran Adria, edited for English audiences by Vicent Todoli. This book transcends all editorial guidelines, becoming a mesmerizing union of food and art plated up in a colorful bundle wrapped in white but filled with fun surprises. Where else can you hold the menu from Documenta 12 featuring the symbolic menu offered to just 100 people as part of El Bulli’s inclusion in the European art festival?

Even the drawing of Ferran on the cover shows his status as a culinary icon. I mean if The Simpsons creator Matt Groening is providing your cover art then you know you’ve made it big, not that the title “Best restaurant in the WORLD” for three years and three Michelin stars isn’t something to tuck in your apron pocket.

Knowing Ferran’s reputation of epic artistry and attention to detail, I was surprised to open up the book and find two editing mistakes on the first two pages I scanned. Two for two, I was a little afraid to read further. Check out page 65 for a misprinted photo location and page 60 for a misspelling of table setting.

Whatever, I own the book and don’t really care what mistakes the editor made, the door that opens to the world of El Bulli inside the cover was reason enough to purchase.
Food for Thought is available on Amazon for $29.67.

For those looking for something a little closer to home they might want to try Kitchen confidential : adventures in the culinary underbelly byAnthony Bourdain. Sure he was a bit of a cop out, selling t-shirts in the parking lot at CIA and offering tattoos, but early on I loved his writing and I’d also recommend Bourdain’s work of fiction Bone in the Throat for a fun romp through the culinary underworld.