In the three years since El Bulli closed, chef Ferran Adrià has been busy. In addition to getting the El Bulli Foundation off the ground, he has produced a seven-volume collection of recipes for every dish produced during the last years of his legendary restaurant on the Catalonian coast of Spain. The collection—elBulli 2005–2011, a $625 release from Phaidon Press—is an exhaustive catalogue of 750 dishes with 1,400 photographs and detailed instructions. These ethereal creations include a nori empanadilla, made…