Nicknamed the “Salvador Dalí of the kitchen” for his near-surreal creations, the Spaniard is the most influential chef of his generation. At El Bulli, on the Catalonian coast, he deconstructs food using laboratory techniques—most famously using nitrous-oxide-charged canisters to create sweet and savory foams. Other chefs got hold of it, and foam soon covered the landscape like a San Francisco fog.
- Ferran Adrià’s Recipes on F&W
- Interview: Fast Times with Ferran Adrià
- Ultimate Spanish Chef Guide
- Cookbooks for the Food Cognoscenti: El Bulli 1983-2002
- Amazing Spanish Dishes