tags: ferran adria: stories and blogs
ferran adria: stories and blogs
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Dumb Product Launch: Ferran Adrià's Special Beer
BeerAdvocate members are unimpressed.
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That Heady Molecular Mixology
When a cocktail should really just be a cocktail.
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Fewer than 1100
1080 Recipes offers a view into Spanish home cooking.
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Viva Sous-Vide!
The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.
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El Bulli 2003 – 2004
You can’t get reservations, but you can buy this book.
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How I Learned to Stop Worrying and Love the Artificial Flavors
The term “artificially flavored” has long drawn scorn from food lovers. Products besmirched with the term are deemed cheap, vapid, and vaguely evil. Such foods declare themselves to have been produced via methods diametrical to the artisanal credo that yi
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Is Molecular Gastronomy Killing Its Fans?
Chef Stewart Woodman suggests that adding a bunch of crazy chemicals to restaurant food could potentially have health effects.
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Your Morning Spray
The Chicago Sun-Times reported today that the mad alchemist of the culinary world, Ferran Adria, has made an, um, improvement on the traditional espresso, rendering it more like a custard than a cuppa.
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The Original Chemist in the Kitchen
Wired has a short-but-sweet profile of the father of molecular gastronomy.
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Talking Tortilla
The Spanish egg omelet dish only looks simple.
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Carrot, Meet Fig
A new website uses flavor components to pair unlikely foods.
