1993. The taste of the Mediterranean.
It is highly likely that, but for El Bulli. El sabor del Mediterráneo, we would never have tackled the
General Catalogue. Indeed, when planning the Catalogue, the first thought that came to mind was that, when writing that book, ten years previously, our
intention was not to restrict ourselves to including just recipes, but to sketch out a certain analysis of our cooking. If we look at the books published
up to the time of the publication of El Bulli. El sabor del Mediterráneo (which was released in 1993), we can see that there were a good many books
by chefs that only included recipes, or else others in which personal ideas on cooking in general were laid out, but there were very few that concentrated
on the analysis of styles, creative methods and so on. That book, then, embodied our desire to codify our cooking from a theoretical point of view, an approach
that was continued in subsequent books.