Word: elbulli
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Dates: during 2008-2008
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...Ferran Adria, of course, is not just any cook. He is the chef of elBulli, the globally celebrated restaurant about two hours outside Barcelona for which patrons can wait years to secure a reservation - 2 million requests are fielded each year for 8,000 spots. And he's here because he's been hailed as the father of "molecular gastronomy" (a term that does not appeal to him), having invented the technique of reducing foods to their essence, and then transforming the form in which they're presented - flavored foams and the like - techniques now common in high-end restaurants...
Many in the audience left bearing copies of Adria's new book, A Day at elBulli, not cheap at $49.95. Others had brought with them the even heavier volumes of his earlier cookbooks ($400 a pop) to be signed. One young man wanted Adria's autograph on the handle of a kitchen knife (the blade was safely wrapped in plastic); a woman left a sample of her porcini sauce for Adria's kitchen to experiment with. (Adria's wife Isabel worried about flying the tiny vial of liquid back to Spain). A couple of people on line for autographs whispered...
Melon caviar, spherical lemon tea, transparent pasta, and ham consommé are some of the foods that can be found at elBulli, Ferran Adrià ’s three-Michelin-star restaurant in Catalonia, Spain. The world-renowned chef, known for mixing food and science, spoke about his novel creations to a packed audience last night in Jefferson Hall. Adrià has pioneered, for example, the art of melon caviar—he combines cantaloupe and water with the chemicals alginic acid and calcic to create the spherification of tiny caviar-like balls. The use of scientific techniques?...
...millions of foodies who can't get a reservation for one of Ferran Adrià's 30-course tasting menus in Roses, Spain, there is A Day at elBulli (Phaidon; $50). The most useful thing about a book like Adrià's (wildest recipe: preserved tuna-oil air) might be a glimpse into the future. Techniques that start in restaurants often make their way into the home. Says Tim Ryan, president of the Culinary Institute of America in Hyde Park, N.Y.: "In the '50s and '60s, microwaves were very cutting edge...