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- - El Bulli? (https://www.discusscooking.com/forums/f104/el-bulli-33404.html)

Just watched Bizarre Foods with Andrew Zimmern- did anyone catch the tour of the restaurant El Bulli? FASCINATING!!! I did a search, and it looks like there are a few books! The chef, Ferran Adria, made a meringue out of the gelatin from pine needles! And another, would sprinkle dried white asparagus powder as a garnish, lending an unseen and unexpected flavor to dishes! Yeah, I am a kansas girl raised on fried chicken and bbq, but I am hooked on this guy!

Here's a review link to a cool site I also saw in a recent issue of Food and Wine. This guy is like a culinary Willy Wonka!

Chocolate & Zucchini: Dinner at El Bulli

The Wine News Magazine - Ferrán Adria - the Salvador Dalí of the Spanish kitchen

Homaro Cantu(restaurant MOTO) is his protege. I love the theory of molecular gastronomy. It is amazing that there are so many things that can be reinvented.

Was it on last night? I turned it off when he was in the Philappines but I would hav eloved to see El Bulli.

El Bulli = Marcel from Top Chef

Quote:

Originally Posted by TATTRAT

Homaro Cantu(restaurant MOTO) is his protege. I love the theory of molecular gastronomy. It is amazing that there are so many things that can be reinvented.

Cool, I will have to search this and check it out! :smile: