Explore by Tags
Entries tagged with 'Ferran Adria'
Page 1 of 1
Sneak Peek at Documentary 'El Bulli: Cooking in Progress'
In Gereon Wetzel's new documentary El Bulli: Cooking in Progress, we follow Adrià and his staff as they enter El Bulli's six-month hiatus between seasons. They devote this uninterrupted chunk to developing new recipes for the upcoming year, a luxury unbeknownst to just about everyone else.Serious Reads: 'The Sorcerer's Apprentices,' by Lisa Abend
Restaurant elBulli is renowned worldwide for its innovative, surprising cuisine and genius head chef Ferran Adria. Adria has been leading this kitchen in Roses, Spain, for over 25 years, and in that time has expertly merged creativity and artistic expression with haute cuisine. The restaurant is a five-time winner of the title "Best Restaurant in the World" and holds three Michelin stars. Adria's methods are so advanced and secretive that most outsiders project an aura of untouchability onto him and his staff. Journalist Lisa Abend spent more than 70 days in the elBulli kitchen, with a mission to reveal the human side of this mysterious restaurant in her book The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's elBulli.Ferran Adrià to Put El Bulli 'Research Laboratory' Recipes Online
Ferran Adrià told an audience at Harvard University on Tuesday that he plans to post a daily recipe from the research laboratory that's due to replace his El Bulli restaurant in northeast Spain. According to the Guardian, he said he would be developing a "social networking site of culinary creativity" using the kitchens of El Bulli, which are set to close in the middle of next year.Jay Rayner's Day at El Bulli
The Observer's restaurant critic, Jay Rayner, takes the occasion of the publication of A Day at elBulli to do just that, and dine at El Bulli for the first time. My meal there was quite simply the best of my life—the most intriguing, the most entertaining, the most delicious—which is a staggering achievement for a place hyped beyond all bounds of sense or logic. I went nursing a fear that I would be disappointed. I left all those fears by a ragged Catalan beach. Read about the day in the Observer Food Monthly, or watch the video....Ferran Adria: The New Foam Meets the Old Foam
Where do I take Ferran Adrià, the man who is generally considered to be the greatest, most influential and innovative chef in the world, for a late breakfast or brunch in New York? Not an easy question, is it? Find out!In Videos: The Writing Spoon
If you're a perpetual doodler, even when taking a coffee break, Spanish artist Julie Mariscal has the thing for you: the Writing Spoon, which features an incision at its tip that turns it into a makeshift fountain pen. You can buy it online at Vinçon (€20.86) as part of Ferran Adrià's Faces Collection of designer kitchenware and tableware. Watch the spoon in action after the jump....Spanish Chefs Go Cabeza a Cabeza
Chef Santi Santamaría is not okay with liquid nitrogen in the kitchen. In public attacks on Spanish avant-garde chefs, Santamaría has denounced the use of additives like dry ice and methyl cellulose, advocating a return to simpler, more natural cuisine. Santamaría even got personal, saying that he feels Ferran Adrià, Spain's most celebrated chef and owner of El Bulli, "is headed in a direction that is contrary to my principles." Yet Adrià and other Spanish chefs feel that there is no conflict between cooking locally and avant-garde techniques, and even Slow Food Spain agrees with them. Is high-tech cooking innovative or unnatural?...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
Continue reading »
BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
Recently in Talk
Recently in SE Blogs
Most Emailed
The Secret Ingredient (Parsley): As-Good-As-Cole-Slaw Cabbage and Parsley Salad
Serious Reads: An Extravagant Hunger, by Anne Zimmerman
Sunday Supper: Chicken with Apples, Thyme and Shallots
Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
This Week's Tasty 10: The Most Popular Posts from the SE Oven
