Tagged with Ferran Adrià

For the love of (writing about) Spanish food

For the love of (writing about) Spanish food

Nacho Manzano, Ricard Camarena, Ferran Adrià, Joan Roca, Ángel León… What do all these people have in common? Sure, they’re all top-tier Spanish chefs who together represent about a dozen Michelin stars, but they are also the authors of acclaimed cookbooks compiling their achievements in Spanish cuisine and offering insights into this country’s excellent products and … Continue reading

A Day at elBulli

A Day at elBulli

I just spent last night watching a German documentary about the creative processes at elBulli, Ferrán Adrià’s legendary Spanish restaurant, which truly changed the face of world cuisine. It was the third or fourth of such documentaries that I’ve seen only recently about this former restaurant, which, although it closed in 2011, is still fresh … Continue reading

Ferran Adrià Receiving Japan’s Highest Honor

Ferran Adrià Receiving Japan’s Highest Honor

I admit that I find this news so very cool, that I just can’t resist sharing it here. Spanish chef Ferran Adrià has been selected to receive the Order of the Rising Sun, Japan’s most prestigious recognition, in acknowledgement of the strong ties that he has created between Japanese and Spanish gastronomy and for improving … Continue reading

Liquid Nitrogen in the Kitchen

Liquid Nitrogen in the Kitchen

Ever heard of the term “molecular gastronomy”? Well, neither had we until over a decade ago chefs like Spain’s Ferran Adrià of world-famous restaurant elBulli put this term on the map. Molecular gastronomy has always been about pushing the boundaries of cuisine, stretching the imagination and using scientific principals involved in the physical and chemical … Continue reading

BCC Offers Gastronomy Degree

BCC Offers Gastronomy Degree

Preeminent Spanish chefs like Joan Roca and Ferran Adrià gathered in San Sebastián this week to congratulate the first graduating class of the degree program offered by Spain’s prestigious culinary school the Basque Culinary Center. This is the first four-year University degree in Gastronomy and Culinary Arts offered in Spain, a degree that 54 students … Continue reading

Edible Blossoms!

Edible Blossoms!

Spring has sprung! It’s official! And if you don’t want to take my word for it, just ask the marvelously blooming gardens outside my window. Or how about the newly shaded walkways that just days ago were lined by leafless trees. It is a wonderful season defined by new life, wonderful fresh smells and sensations … Continue reading

Delectable Spring!

Delectable Spring!

Edible flowers add beauty, delicacy, elegance, innocence and yes, even flavor, to any number of dishes. Just ask some of Spain’s top chefs, who turn to these wonderful and eye-popping ingredients for many of their avant-garde creations. Beginning with Ferran Adrià and making the rounds through a roster of incredible Spanish chefs that includes Joan … Continue reading

The Sorcerer’s Apprentices

The Sorcerer’s Apprentices

If you love food, idolize Spanish chef Ferrán Adrià and fantasize about what it might have been like to work in his three Michelin star restaurant – which arguably continues to be one of the most famous in the world, despite the fact that it has been closed since 2011 – then Lisa Abend‘s book, … Continue reading

The spherification technique

The spherification technique

When people talk about the many techniques created by chef Ferrán Adrià at world famous (now-closed) Spanish restaurant elBulli, they often list terms like “deconstruction” and “foams“. However, another now very widespread and fundamental technique pioneered by the elBulli team is spherification, which was created at the restaurant in 2003. This avant-garde culinary technique relies … Continue reading

Hot Potato!

Hot Potato!

Yes, yes, we know… potatoes are good in anything. These delicious and highly versatile tubers are delicious in recipes or on their own, and can easily be enjoyed  steamed, boiled, baked, fried, mashed or any other way you can think of. They are also delicious complements to any soup, stew, roast or meal. In fact, … Continue reading

Auditing Creativity at elBulli

Auditing Creativity at elBulli

If you’re in Madrid or coming to the Spanish capital for a visit or to do some Christmas shopping this holiday season, be sure to make time to stop by Fundación Telefónica to check out this fantastic exposition entitled elBulli. Auditing the Creative Process, about creativity at this famed restaurant, indisputably the best of the … Continue reading

Reinventing Food

Reinventing Food

Celebrated American food writer Coleman Andrews has spent years delving into the world of Spanish (and particularly Catalonian) cuisine, both as the Editorial Director of the extremely popular food and drink site, The Daily Meal, as well as the author of this riveting book about Ferran Adrià. This nearly 400-page tome, Reinventing Food. Ferran Adrià: … Continue reading

Bullipedia gets rolling

Bullipedia gets rolling

You’ve undoubtedly heard of Spanish chef Ferran Adrià… and you’ve surely heard of his now-closed restaurant elBulli (winner of World’s Best Restaurant four years in a row)… but have you heard of Bullipedia? Well, if not, it’s high time you did! Bullipedia is, in a way, the continuance of Adrià’s work as a chef, researcher … Continue reading

Bullipedia Lab Unveiled

Bullipedia Lab Unveiled

Alimentaria is in full swing in Barcelona, as are numerous other parallel events hosted and attended by retailers, producers, chefs and restaurants, journalists and many others, all designed to take advantage of the thousands of professional visitors that have flocked to this trade fair from all over the world. One such event took place yesterday … Continue reading