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American Way Magazine Digital Edition

ISSUE: February 1, 2012

Articles about Ferran Adria

page 4 - 3-15-2004

We chat with the bestselling author, chef, and TV host and find out whats really cooking.

Article Excerpts:

...Barcelona on the Costa Brava. The chef there is Ferran Adria. AMERICAN WAY : Is that the foam guy? ...

...the foam guy? BOURDAIN: That''s the foam guy. Ferran Adria doesn''t serve foam anymore. [Adria...

Biting Into The Unknown - 8-15-2005

Nitrous oxide is delicious — at least many of today’s chefs seem to think so. Inspired by the acclaimed Ferran Adria and his El Bulli restaurant (www.elbulli.com) in Spain, chefs from Paris to Singapore are stickin...

Article Excerpts:

...seem to think so. Inspired by the acclaimed Ferran Adria and his El Bulli restaurant ( www.elbulli.com )...

...so. Inspired by the acclaimed Ferran Adria and Ferran Adria El Bulli restaurant ( www.elbulli.com ) in...

...Yum? Recently, a small group started taking Ferran Adria’s scientific approach to food...

page 4 - 4-1-2003

From London to Madrid, take a culinary tour of the hottest new dining rooms and the best of the established.

Article Excerpts:

...even iconoclastic, impulses of revolutionary Ferran Adria, with seven-course menus that constantly change.

...iconoclastic, impulses of revolutionary chef Ferran Adria, with seven-course menus that constantly change.

Among Expatriate Eats, Emeril Goes Polynesian, Haute French Hits Mexico, And South America Swings North. - 2-1-2003

MEXICO CITY: Le Cirque, Camino Real Mexico, 011-55-5263-8888 Restaurateur Sirio Maccioni has planted an offshoot of New York’s rave Le Cirque 2000 in Mexico’s capital. Many Manhattan facets apply here, including a vibrant int...

Article Excerpts:

...with superchefs Daniel Boulud in New York and Ferran Adria in Barcelona, looks homeward with Chilean leg of...

...Street in New Orleans, where Emeril got Ferran Adria start, the celebrity chef reaches beyond Big...

...Asian and Pan-Pacific influences into Ferran Adria signature big, bold food.
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