His website indicates tonight’s guests will also include Tom Colicchio, Ferran Adria and José Andrés. http://www.charlierose.com/schedule/

Does anyone know what became of MariaIsabella’s, the delightful italian restaurant in NE Philadelphia (Welsh Rd and Rowland Ave)? I hadn’t been there in a few months and when I went to eat there with my father tonight...

Interesting article in NY Times about a Spanish chef’s backlash against the alta cocina experimentation of Ferran Adria et al....

something about hypermodern cooking (molecular gastronomy) - his experiences with Ferran Adria and Heston Blumenthal.

Anyone know anything about this forthcoming book, “Chefs Against Hunger,” by Ferran Adria?...

Has anybody heard about urena (sorry, no tilde on the n. i can’t figure out how to do it), the new “spanish avant-garde” restaurant on Park Ave S and 28th? Sounds like an Adria disciple and finally a restaurant...

Where are you located? There are several books by Ferran Adria, but none is specifically an “el bulli” cookbook. At Books for Cooks in London, on Blenheim Crescent, they have a pastry book (or maybe it’s his...

http://www.npr.org/templates/story/story.php?storyId=96044667 This is a short radio story on Adria's new book. More little tidbits about what makes him tick.

You might want to give Adria Mare a shot. Not exactly Southern Italian, but close (Dalmatian Coast). I haven’t been personally, but it’s on my soon-to-go-to list. Here’s a review from last year: Link: http

We went to Maat in October. Great experience. As a non-member, you’re allowed to visit up to 3 times. Wonderful food; chef has some connection with Adria of El Bulli and food shows inventiveness and quality. Lovely...

tomatoes, Scottish grouse, Dom Perignon and a chicken leg. Cookies too. But consider who was in the kitchen doing the cooking: chef Charlie Trotter and a constellation of the world’s star toques, among them Spain’s...

In December, two free public events at Harvard University will celebrate the art and science of cooking. Cooking & Science with Ferran Adria: A Conversation on Creativity Who: World-acclaimed chef Ferran Adria of El Bulli What:...

are combining traditional Mexican ingredients with Adria-like techniques to create really innovative “alta cocina.” Am I missing places like this in New York, or has this level of refined Mexican food not arrived yet?

Thanks, I guess I’ll just order it online. The joys of trying to experiment with a Ferran Adria dish.

Ferran Adrias brother ,Albert Adria is the chocolatier who owns Cacao Sampaka. The place does not claim to make spanish chocolate, but completely reimagines chocolate. That said he makes a pretty good traditional spanish thick...