- Inside City Harvest’s Brilliant New Cookbook
- A Holier Happy Hour
- Inside the Royal Kitchen with Carolyn Robb, Chef to Prince Charles and Princess Diana
- 10 Brilliant New Cookbooks That are Inspiring the Country's Best Chefs
- 11 Intriguing Facts from the Upcoming Oxford Companion to Sugar and Sweets
- The Best Road Trips, Restaurants and Recipes From California to Washington
- Fish Fin Chips and More Tips from Donald Link
- Bountiful's Rebellious Kale and Chicken Egg Rolls
- How to Make Vegetable Lasagna for Every Season
- The All-Chocolate Cookbook from Brooklyn Mavericks
Ferran Adrià's El Bulli changed the food world. Then it closed. But Adrià has found a way to bring back epic dishes like this one.
In his new seven-part book, elBulli 2005-2011, Ferran Adrià chronicles the culinary highlights of his seminal, now-shuttered restaurant on Spain's Costa Brava. Each volume captures a year at El Bulli, including the key moments and techniques. The year 2008 stands out: Not only did Adrià perfect his now legendary technique of spherifying (encapsulating flavors within bubbles), he also became fascinated with Japan and natural landscapes. Adrià calls that Japanese influence "one of the characteristic features" of El Bulli. No dish exemplifies that more than his Water Lilies soup. There are 16 components, from a xantham gum–thickened floral broth (made with jasmine tea and mandarin orange blossoms, among other things) to vacuum-packed white begonia flowers and multicolored cashew "rocks" (freeze-dried fresh nut pulp). "This dish is very complex," says Adrià. "But the balance of its beauty and its nuanced flavors makes it magical."
In 2015, Adrià will launch El Bulli DNA, a research center with a restaurant. It will be open one month a year. elbullifoundation.org