Our book was A Day at elBulli by Ferran Adrià. Now, this is an amazing book that has a few recipes in it. The book documents what a day at elBulli was like. How recipes were conceived, how the preparation was done and ultimately how the service was executed. To date we’ve not skipped a book on the shelves, so we gave it a go. It’s a bit hard to talk of El Bulli and not consider trying molecular cuisine – Spherifying things! We did Spherical Mozzarella, which involved making a creamy Mozzarella mixture that you then Spheriphise – if that is a real word with Sodium Alginate – a type of algae I think. You drop the Mozarella mixture into the Alginate and leave it to “cook” (really, its a coating forming around the liquid) for 12 minutes. Not everything always works on the cookbook shelves, but we give everything a go. Suffice it to say, the spherical mozzarella was an interesting taste but not something I’ll rush back to do for our next dinner party. Making Spherical food was nowhere near as intimidating as expected and was fun to do. I think I’ll give it another try as we navigate the shelves! Next week we are preserving.