I am looking for the recipe for Albert Adria's microwave pistachio sponge cake. I am not sure if the pistachios should be ground or whole and then filtered. Any details are helpful. Thanks

We’ve heard so much about Chef Adria and his restaurant El Bulli in Spain. His experimental takes on cuisine are compelling...but have any Chowhounders actually eaten there? Are there any reliable reviews about his work or...

Ferran Adria is helping Lay’s develop potato chips that he says “contain a touch of the free-spirited philosophy behind his celebrated cuisine” according to an article in the New York Times. Link:...

Are there any good offshoots of the Adria movement in Madrid? We are going to be there in a week and would like a great food experience for the saturday night.

This year’s J Beard auction/dinner features Adria (F) and Arzak (J-M). The auction begins at 4:30 pm, on Sunday, November 16. Dinner and auction venue is Essex House (presumably non-ADNY portion, due to ADNY seating...

..golden sand and the bluest water I think I’ve seen. It was an exceptional afternoon and we devoted what turned out to be 5 hours to experiencing Adria's sense of food. We felt like children as we waited for the next dish...

CHIPS has it and so does jbprince.com. El Bulli has had a consultant pastry chef for years and he has just published a book that is far superior to Albert Adria's book. His name is Oriol Balaguer. I am not calling Albert a fraud...

I had a very disappointing experience at the 2003 James Beard Foundation Holiday Auction. This year’s theme was Spain, and Arzak and Adria attended (even though they did not prepare in the preparation of the meal). The hors...

BeerAdvocate members are unimpressed.

You can’t get reservations, but you can buy this book.

The term “artificially flavored” has long drawn scorn from food lovers. Products besmirched with the term are deemed cheap, vapid, and vaguely evil. Such foods declare themselves to have been produced via methods...

Gourmet’s Good Living section features “Fork Art,” a profile of an innovative new cutlery set by Ferran Adrià of El Bulli.

Thankfully, I had a little insomnia last night, and fell upon Charlie Rose’s interview with Jose Andres and Ferran Adria. It was a little clumsy, as Sr. Andres translated for Sr. Adria. But all in all, it was nice to enjoy...

, but cooler. I go from time to time—not to experience the greatness of Ferran Adria, but to get a quick sandwich and because my son loves the design of the place (it IS cool). It doesn’t really compare in any way to...

I’m getting my foodie aunt and uncle the Tony Bourdain-narrated Ferran Adria DVD for the holidays and would like to get them something to go with it. The El Bulli books would be great if the price tag weren’t so...