From the Series: Place I’d Like to Visit

Although I am not a real fan of hip molecular cuisine and I prefer food in as simple form as it is possible, where You can see and feel it real color and texture, Alinea in Chicago is a place I’d really like to visit. Maybe (or even surely) a better choice to confront with…

P.S. – Pieces of Ferran Adria’s New Book

And for dessert – some pieces of Ferran Adria’s new book called „Food for Thought, Thought for Food”. If You’re curiouse about El Bulli’s Chef new book, You can check on some pages at Wallpapers* web site. The new title is looks quite simmiliar to the „A Day at El Bulli” and on the cover…

Adria here, Adria there…

Some time ago I have written that Ferran Adria, the famous chef of Spanish El Bulli is planning to launch…a pizzaria. Simple, NORMAL pizzeria with regular margheritas and quattro stagionis. The idea is said to came from Ferrans big love to this Italian specialite. (Adrias brothers have even spent some time travelling across the Italy…

Apple caviar please – peek into molecular cuisine

One of the most frequently technique used in moleculary cuisine is spherifictation, meaning – turning fluids in smal size balls, which are crispy on the outside and liquid inside.The result is simmilar to the capsules with vit A+E, if You wish. So made tiny spheres are called caviar. You wish apple juice caviar? No problem….