Just watched Bizarre Foods with Andrew Zimmern- did anyone catch the tour of the restaurant El Bulli? FASCINATING!!! I did a search, and it looks like there are a few books! The chef, Ferran Adria, made a meringue out of the gelatin from pine needles! And another, would sprinkle dried white asparagus powder as a garnish, lending an unseen and unexpected flavor to dishes! Yeah, I am a kansas girl raised on fried chicken and bbq, but I am hooked on this guy!
Here's a review link to a cool site I also saw in a recent issue of Food and Wine. This guy is like a culinary Willy Wonka!
Chocolate & Zucchini: Dinner at El Bulli
The Wine News Magazine - Ferrán Adria - the Salvador Dalí of the Spanish kitchen