I have written a couple of useful posts on here, but I don’t think any are going to be as helpful as this. I was recently introduced to El Bulli a Spanish restaurant that is on the absolute bleeding edge of the really crazy field of molecular gastronomy. I can’t describe it, so just read the wikipedia page. Most importantly note that:

• The restaurant has a 3 Michelin star rating
• Restaurant Magazine has ranked them Best Restaurant in the World 4 times
• 800,000 people try to eat there per year, of which only 8,000 are accommodated

That aside, this brings me to my point. The reason this restaurant is so popular is the absurd creations they create in their laboratory. (Yes, this restaurant has a laboratory). They invent new ways of serving foods by breaking them down and reconstructing them. The results are of course very tasty, but also absolutely stunning to look at (photos taken from www.elbulli.info. Go there for many more)

Now, every few years the restaurant puts out their cookbook with details about how they create their amazing foods and many absolutely fantastic pictures. There is a reason some people call it ‘food-porn’. It’s very pricey, but if you know somebody who is seriously into food and has an appreciation for colorful presentation then you will never ever find a better gift than one of these:

• El Bulli 2003-2004
• El Bulli 1994-1997
• El Bulli 1983-1993

Trust me on this, the pictures are amazing and the food is like nothing else you will ever read about.

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