Word: ferran
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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...
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...
...think that the most interesting chefs on the planet right now are probably [Ferran] Adrià, [Thomas] Keller, Pierre Gagnaire; but there's a whole world of Japanese cooking out there that I don't even understand. The most exciting thing for me would be to take a couple of us from Iron Chef America and drop us in Japan. That's where the real battle, I think, would ensue...
...Golose (Jan. 27-30, 2008) in Milan, inaugurated by Italian food writer Paolo Marchi four years ago, has become the pre-eminent event for avant-garde chefs: Heston Blumenthal of the Fat Duck in Bray, England; Andoni Luis Aduriz of Mugaritz in Spain's Basque country and the ubiquitous Ferran Adrià of El Bulli in Spain have already confirmed. Carlo Cracco of Cracco-Peck is one of several daring Milanese chefs showcased at the fair, which will also offer workshops on bread, pizza and Italian patisserie. Top local restaurants offer special degustazione menus of both ultramodern and traditional Milanese...