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Nov 27, 2006 10:57 PM

Book or DVD to go with Bourdain-Ferran Adria DVD?

I'm getting my foodie aunt and uncle the Tony Bourdain-narrated Ferran Adria DVD for the holidays and would like to get them something to go with it. The El Bulli books would be great if the price tag weren't so hefty. Any thoughts on books or DVDs that would complement the Adria DVD? They don't cook at all, but love food (eating out, fancy restaurants, etc) and are quite snobbish about it.


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    1. re: Robert Lauriston

      I'm going to get the Au Pied de Cochon cookbook - it sounds wonderful, indeed. But I doubt that it would have anything at all to do with molecular gastronomy and Adria. I don't know of any books other than the El Bulli cookbooks.

      1. re: applehome

        It's beautiful, includes a DVD, is about a quarter the price of one of the El Bulli books, and the English edition has an introduction by Tony Bourdain.

    2. If they are snobbish, I dont if Anthony is the way to go.....he doesnt exactly hold back in his books, I dont know about the DVD's however.

      1. It's not that they are particularly proper, just snobbish about food and restaurants. That is, they put a lot of stock in Zagat ratings and Michelin stars and high price tags on food. They've been to El Bulli, love the French Laundry, Le Bernardin, etc, and, as I mentioned, don't cook at all. I think they'll enjoy the Bourdain/Adria DVD, just trying to figure out something to accompany. Perhaps the Pied de Cochon book.

        1 Reply
        1. re: adam

          How about one of Keller's books? They are beautiful and interesting, even if you don't cook from them. BTW , I loved the Adria/Bourdain film. I was surprised to like it so much.

        2. How I Learned to Cook is new and interesting. it's a collection of 40 essays by chefs (including bourdain and adria) about their early lessons in the kitchen. i don't know if you're thinking of a cookbook specifically, but this seems like a good compliment to the dvd...

          1. Bourdain rocks and he is honest and no holds barred--refreshing not a food snob