TITLE

Ferran

AUTHOR(S)
Paterniti, Michael
PUB. DATE
July 2001
SOURCE
Esquire;Jul2001, Vol. 136 Issue 1, p116
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
Features chef Ferran Adria. Aphorisms from the chef; His view on the difference between a grand chef and a magical chef; Examples of his recipes.
ACCESSION #
4956089

 

Related Articles

  • ON OUR RADAR.  // Travel Trade Gazette UK & Ireland;5/29/2014, Issue 3099, p39 

    The article focuses on Ferran Adria, one of the leading Spanish proponents of molecular gastronomy, who talks about his motivation for the opening of Sublimotion restaurant at the Hard Rock Hotel Ibiza in Spain.

  • The chef of the future. Richman, Phyllis // Gourmet;Oct99, Vol. 49 Issue 10, p194 

    Features chef Ferran Adria and his restaurant El Bulli in Costa Brava, Spain. Training as a chef; Cooking style; Kitchen visits for customers; Innovations in his recipes; Information on the dishes at El Bulli.

  • A Rock-Star Chef Goes Out on Top. McNicoll, Tracy // Newsweek (Atlantic Edition);6/27/2011 (Atlantic Edition), Vol. 157 Issue 26, p4 

    The article features chef Ferran Adrià of the El Bulli restaurant at Costa Brava in Spain, which is scheduled to close on July 30, 2011. It says that the rocker logic of Adrià applies to his decision to close El Bulli, which will reopen as the El Bulli Foundation after a two-year...

  • MOLECULAR BURGERS. Dimond, Guy // Australian Gourmet Traveller;Apr2006, Vol. 6 Issue 4, p161 

    The article offers information on the Fast Good restaurant which was opened by Catalan chef Ferran Adrià in Madrid, Spain. The restaurant is located inside the hotel NH Eurobuilding. Chef Ferran offers molecular gastronomy at the restaurant. He said that a simple panini might include...

  • Welcome to the Labyrinth of the Catalan Chef. Fayard, Judy // Time;11/13/2000, Vol. 156 Issue 20, p92 

    Profiles chef and culinary innovator Ferran Adria. Discussion of some of the foods he creates at El Bulli on Spain's Catalan coast; Description of Adria's recipe for innovation, which includes reading about food and food preparation; Examples of the kind of food he has created, including soft...

  • Welcome to the Labyrinth of the Catalan Chef. Fayard, Judy // Time International (South Pacific Edition);11/13/2000, Issue 45, p62 

    Profiles chef and culinary innovator Ferran Adria. Discussion of some of the foods he creates at El Bulli on Spain's Catalan coast; Description of Adria's recipe for innovation, which includes reading about food and food preparation; Examples of the kind of food he has created, including soft...

  • THE CHEF.  // Conde Nast Traveler;Sep2007, Vol. 42 Issue 9, p279 

    The article profiles Ferran Adria, a Spanish chef and owner of the El Bulli restaurant in Costa Brava. When not working at his restaurant, which opens only April through September, he spends his time at his Barcelona laboratory developing innovative preparations using old-school skills and...

  • Making 'Magic' In the Kitchen. McGuire, Stryker // Newsweek (Pacific Edition);08/28/2000 (Pacific Edition), Vol. 136 Issue 9, p46 

    Focuses on the experimental cuisine of Spanish chef Ferran Adria. Remote location of El Bulli, his restaurant in Spain; His attempts to balance experimentation with the need to please his customers.

  • Making 'Magic' In the Kitchen. McGuire, Stryker // Newsweek (Atlantic Edition);08/28/2000 (Atlantic Edition), Vol. 136 Issue 9, p58 

    Focuses on the experimental cuisine of Spanish chef Ferran Adria. Remote location of El Bulli, his restaurant in Spain; His attempts to balance experimentation with the need to please his customers.

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics