Foods and Wines

Ferran Adrià


Ferran Adrià, born on May 14, 1962 in L’Hospitalet de Llobregat (a suburb of Barcelona), Spain, has been called the world’s greatest chef. He is certainly one of the most creative. Gourmet magazine referred to Adria  as “the Salvador Dali¬ of the kitchen” he´s also been refrred to as the “Guru of Avant Garde Cuisine”. His restaurant, El Bulli, which closed in 2011 was recognized as the best restaurant in the world  serving legendary cuisine by many prestigious sources. Ferran Adriá  will without a doubt hold  a prominent place in culinary history as the maverick that changed it all.

For a full history of Ferran Adria please visit our Foods From Spain site

Excerpt  Interview from Phaidon Club

“It’s not even published yet but already elBulli 2005-2011, Ferran Adrià’s seven volume collection of recipes from his celebrated restaurant, has inspired an even bigger project – if that can be imagined. elBulli 2005-2011 is a catalogue of the recipes and techniques created at his celebrated restaurant but it’s already serving as the catalyst for another Adria project called Bullipedia.

“While we were doing this book, and thanks to all the thoughts it provoked, we came up with Bullipedia,” Ferran told us recently. The Spanish super-chef describes Bullipedia as “an online techno-emotional cooking encyclopaedia” which aims to be a tool to record, organise and accumulate information about culinary art in the west.

“I know that to make this analysis of the evolution of cooking is complex and difficult, but if no one starts it, it won’t get done,” says Adrià.  “And this will help you create, that’s the dream. The question is why is there so little documentation of the cooking world. We can understand it from the Neolithic or Egyptian periods. But hardly anything documented in the 1700 or 1800s is strange. Why is there nothing?”
Working on the principle that if you understand what happened it’s easier to understand how to create and cook – a principle also implicit in the seven volume set – Ferran is confident that such a project will impact on the future of cooking itself.
“Maybe it will take us 10 years, but for future generations they’ll be able to understand what and how things happened. I’m very sure they’ll cook in a different way. I’m sure.”

Watch our video which captures Adrià setting out his ideas, then pre-order elBulli 2005-2011 at 20% off today.”

Source: Phaidon Club
Picture: Pablo Neustadt/ICEX (Pix of Spain)

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