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Number of articles found: 3458

Von Schaumen, die zu Traumen Werden


protagonists: Ferran Adrià
medium: STUTTGARTER ZEITUNG - article’s category: Article - language: German
date: 29/11/2005

Can’t stand the heat?

Ferran Adria’s gastronomic experiments have made him famous, but they may soon be coming to an end, says Paul Richardson.


protagonists: elBullirestaurant
medium: CONDÉ NAST TRAVELLER - article’s category: Article - language: English
date: 01/12/2005

Alta cocina para pequeños sibaritas.


protagonists: Ferran Adrià
medium: ¡HOLA! - article’s category: Article - language: Spanish
date: 01/12/2005

Quina cuina exportem?

El prestigi dels nostres grans xefs és reconegut a escala mundial Ferran Adrià, Santi Santamaria o Carme Ruscalleda són les cares visibles de la cuina catalana a l’estranger. Però amb ells, quina cuina estem exportant?


protagonists: Ferran Adrià
medium: ÒMNIUM - article’s category: Article - language: Catalan
date: 01/12/2005

Deshielo 2005


protagonists: Ferran Adrià
medium: VINO+GASTRONOMIA - article’s category: Recipe - language: Spanish
date: 01/12/2005

Ilusiones de ida y vuelta.

Es difícil sorprender a alguien que parece que lo tiene todo. ¿Lo intentamos?


protagonists: Ferran Adrià
medium: WOMAN - article’s category: Interview - language: Spanish
date: 01/12/2005

The Chef in Sheep’s clothing?

Geniuses seldom look the part.


protagonists: elBullirestaurant
medium: LAMBORGHINI MAGAZINE - article’s category: Article - language: English
date: 01/12/2005

Molecular Gastronomy:

an Explosion of Taste Sensations, the Height of Sophisticated Cooking or Culinary Hoo-ha?


protagonists: Ferran Adrià
medium: SENSES MAGAZINE - article’s category: Article - language: English
date: 01/12/2005

Professor Adrià, la ascoltiamo

La cucina creativa è materia degna di una cattedra universitaria? Gli spagnoli ne sono convinti.


protagonists: Ferran Adrià
medium: BARGIORNALE - article’s category: Article - language: Italian
date: 01/12/2005

No tiene límites.

Alta costura en la cocina.


protagonists: Ferran Adrià
medium: WOMAN - article’s category: Advertising - language: Spanish
date: 01/12/2005

Un toque especial

En la mesa navideña no faltan los reencuentros ni las charlas. Servimos detalles para picar en familia.


protagonists: Ferran Adrià
medium: WOMAN - article’s category: Recipe - language: Spanish
date: 01/12/2005

Dolços Nadalencs

Capricis llaminers en contínua ebullició.


protagonists: Albert Adrià
medium: DESCOBRIR CUINA - article’s category: Recipe - language: Catalan
date: 01/12/2005

Une autre façon de voir la gastronomie


protagonists: Ferran Adrià
medium: L’HÔTELLERIE - article’s category: Article - language: French
date: 01/12/2005

Guía en mano

Los cinco grandes


protagonists: Ferran Adrià
medium: ABC - article’s category: Article - language: Spanish
date: 03/12/2005

Mas Pau reuneix tots els cuiners del Bulli liderats per Ferran Adrià

Per primer cop en dotze anys l’equip de elBulli treballa a fora.


protagonists: Other protagonists
medium: EMPORDÀ - article’s category: Article - language: Spanish
date: 06/12/2005

Eckart Witzigmann-Preise 05 an Ferran Adrià, Gunter Grass und Roland Trettl


protagonists: Ferran Adrià
medium: OSCARS MAGAZINE - article’s category: Article - language: German
date: 10/12/2005

Los cocineros apuestan por los derechos de la infancia. El País


protagonists: Ferran Adrià
medium: EL PAÍS - article’s category: Article - language: Spanish
date: 14/12/2005

Cuines de cinc estrelles

García Casademont reuneix els tres estrelles Michelin


protagonists: Ferran Adrià
medium: HORA NOVA - article’s category: Article - language: Catalan
date: 16/12/2005

La buena cocina cuesta mucho dinero y cada vez costará más.

El componente del placer en la comida es nuevo. Antes la gastronomía era más un hecho social que un placer en sí mismo.


protagonists: Ferran Adrià
medium: Diari de Terrassa - article’s category: Interview - language: Spanish
date: 17/12/2005

Dos décadas de porvenir.

Hace poco más de veinte años, Ferran Adrià irrumpió en el panorama culinario español como jefe de cocina de elBulli. Desde entonces, ha protagonizado la gran revolución que ha supuesto el reconocimiento de la gastronomía española como una de las más exqui


protagonists: Ferran Adrià
medium: SPAIN GOURMETOUR. - article’s category: Article - language: Spanish
date: 01/01/2006

Cuinar és dissenyar el menjar.

Aquest genial cuiner, fan de l’arquitectura i del bon disseny, resenta FACES, una collecció d’elements de cuina i per a la taula creats en collaboració amb diversos arquitectes i dissenyadors.


protagonists: Ferran Adrià
medium: EUPALINOS - article’s category: Article - language: Spanish
date: 01/01/2006

elBulli


protagonists: elBullirestaurant
medium: - article’s category: Article - language: Chinese
date: 01/01/2006

Energía natural.

La fruta apetece aún más aromatizada con rosas o acompañando al vino. El postre más sano.


protagonists: Ferran Adrià
medium: WOMAN - article’s category: Recipe - language: Spanish
date: 01/01/2006

Crema de caviar

With his brother Ferran, Albert Adrià is one of Spain’s most acclaimed chefs. He’s also a self-professed caviar addict and connoisseur.


protagonists: Albert Adrià
medium: I-MAGAZINE - article’s category: Article - language: English
date: 01/01/2006

The Alchemist

This man is a genius. He is Ferran Adrià, the greatest chef alive today. Sure, Spain may be a long way to go for dinner but for 35 courses of Willy Wonka-style magic and the chance to see history on a plate, it’s worth every effort.


protagonists: Ferran Adrià
medium: HOUSE AND LEISURE - article’s category: Article - language: English
date: 01/01/2006

Kitchen Chemistry

Molecular Gastronomy, the fashionable gastronomic movement that has left some food lovers in uproar and others in pure delight, is the fascinating chemical and physical study of culinary reactions, in others words, the science of food and cooking techniqu


protagonists: Ferran Adrià
medium: FOOD & HOME - article’s category: Article - language: English
date: 01/01/2006

Culinary Chemistry

Cross-boarder cooking.


protagonists: Ferran Adrià
medium: BBBULLETIN - article’s category: Article - language: German
date: 01/01/2006

La science passe à la casserole!

L’un et anglais, le deuxième espagnol, le troisième français. Outre leurs trois étoiles au Michelin, ils ont en commun de collaborer étroitement avec des chimistes et des physiciens, en quête de nouvelles sabeurs et textures.


protagonists: Ferran Adrià
medium: SCIENCES ET AVENIR - article’s category: Article - language: French
date: 01/01/2006

Compre una viña


protagonists: Ferran Adrià
medium: ALTER EGO - article’s category: Article - language: Spanish
date: 01/01/2006

global luxe


protagonists: elBullirestaurant
medium: - article’s category: Article - language: Chinese
date: 01/01/2006