When Ferran Adrià hung up his chef’s whites in 2011, he seemed to be at the height of his powers. His renowned El Bulli, hailed as the most influential restaurant in the world, had become a ...

Ferran Adrià. Phaidon, $29.95 (384p) ISBN 978-0-7148-6253-8 Adrià was the master chef behind elBulli, the recently closed Michelin three-star restaurant in Spain, and this collection is his coda ...

The “Ferran Adrià­ and elBulli. Risk, Freedom and Creativity” exhibition at the Palau Robert in Barcelona unveils the creative universe and talent of Ferran Adrià­ , the late 20th and ...

Always wanted to quiz El Bulli chef Ferran Adrià about his cooking, whether he invented what’s come to be known as molecular gastronomy, or why he doesn’t like that term?

Kino Lorber has bought all US rights to the documentary “El Bulli: Cooking in Progress,” directed by Gereon Wetzel. The film will be released July 27 in New York, before expanding to other ...

"Cooking In Progress", a documentary about a season of the dearly-passed El Bulli comes out this month. And as the Telegraph interviewed Ferran Adria for a very lengthy profile on his next move ...

Gastronomy, for me, is not only about cooking techniques or ingredients - it is about innovation. Like music, business or art, there can be no process in cuisine without an idea.

Ground-breaking chef Ferran Adria is on a quest to find the soul of Asian cooking, which could perhaps provide key hints for future gastronomic inventions from the man who brought the world ...

Some restaurateurs are starting to explore ways A.I. can help them create recipes, menus and dining experiences. By Pete Wells A timeline of major food moments — restaurant openings, innovations ...

Almost any flavor could be put into the can and delivered as an espuma, and at El Bulli almost every flavor was at some point, which is why, he said, “for a few years Ferran with his siphon was ...

Wylie Dufresne, known for his experimental cooking at WD-50, brings a simpler touch — and lower prices — to Alder. But his instinct to surprise diners is still there.