Chef Ferran Adrià’s stimulating, photo-heavy books that narrate the cuisine of his restaurant, El Bulli, are slowly becoming available on the American market. This most recent release is full of dishes you will never cook, but will never tire of ogling, either.

El Bulli 2003–2004
By Ferran Adrià and Juli Soler (Ecco, 2006; $220.50 at

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