TITLE

FERRAN ADRIÀ

AUTHOR(S)
Parseghian, Pamela
PUB. DATE
May 2009
SOURCE
Nation's Restaurant News;5/18/2009, Vol. 43 Issue 18, p72
SOURCE TYPE
Trade Publication
DOC. TYPE
Interview
ABSTRACT
An interview with Ferran Adrià, the elBulli restaurant chef and author of the book "A Day at elBulli," is presented. When asked what he means by saying that Spanish food is at its important moment, he said that six to eight chefs from the U.S. come in Spain every year and these people get to know the country's traditional food. He also shares that he is making a visual catalog which is similar to a film as his next project following the launch of his book.
ACCESSION #
40306903

 

Related Articles

  • MY EVER CHANGING FOODS. Warwick, Joe // Caterer & Hotelkeeper;9/18/2008, Vol. 198 Issue 4545, p22 

    The article provides information about chef Ferran Adrià and his book "A Day at El Bulli." It states that Adrià met his wife in 1987 and it was the same year he took sole charge of the kitchen at El Bulli restaurant. He fell in love with the place and became chef de cuisine. After years of...

  • Why Adrià matters. Andrews, Colman // Australian Gourmet Traveller;Sep2010, Vol. 10 Issue 9, p87 

    This article profiles Ferran Adrià, chef and co-proprietor of the El Bulli restaurant in Spain. It notes that Adrià has expanded the possibilities in making food into cuisine. He has introduced unfettered imagination into haute cuisine, according to the author. Some of his innovative ideas...

  • Ferran Adrià. Moslé Friedman, Amanda // Nation's Restaurant News;3/27/2006, Vol. 40 Issue 13, p56 

    The article presents an interview with Ferran Adria, chef and co-owner of elBulli restaurant in Rosas, Spain. He explains that at elBulli all senses have a profound impact on the dining experience. He reveals that his cooking style was influenced by chefs of nouvelle cuisine such as Michel Bras,...

  • Sketches of Spain.  // Restaurant Hospitality;Mar2007, Vol. 91 Issue 3, p24 

    The article provides information on the annual Worlds of Flavor conference hosted by the Culinary Institute of America in Saint Helena, California in November 2006. It reveals that the conference explored both the culinary traditions of Spain and avant garde cuisine godfathered by Ferran...

  • Ferran. Paterniti, Michael // Esquire;Jul2001, Vol. 136 Issue 1, p116 

    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.

  • 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.

  • A Day at elBulli.  // New Yorker;11/24/2008, Vol. 84 Issue 38, p121 

    The article reviews the book "A Day at elBulli," by Ferran Adrià, Juli Soler, and Albert Adrià.

  • The Spanish Invasion.  // Restaurant Hospitality;May2005, Vol. 89 Issue 5, p28 

    The article deals with the emergence of Spanish restaurants in the U.S. So much media attention has been thrust upon the dazzling young chefs of Spain and so many of the flavors of regional Spanish cooking--garlic, tomato, peppers, rice, tuna, anchovies, saffron and others--have become so...

  • 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.

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