When Ferran Adrià hung up his chef’s whites in 2011 ... featured a deconstructed mosaic of cauliflower mousse, beetroot foam, tomato purée and peach water ice. Mr. Adrià’s innovations ...

For his new cookbook, "The Family Meal," world-renowned chef Ferran Adria spent three years developing ... He gave birth to avant-garde cuisine (thank him for foam and deconstructed this-and ...

a 28-year-old rising chef star and a student of world-renowned chef Ferran Adrià, the originator of foam, a trend that has won supporters and detractors in the world of fine dining.

For Ferran Adria, former head chef of Spain’s elBulli ... new tastes and developed new methods such as nitrogen-infused foams. Despite holding three Michelin stars – menu items included ...

The undisputed godfather of molecular gastronomy, elBulli chef Ferran Adrià revolutionized ... then re-constructed these foodstuffs into spheres, foams, clouds, gels, and other sculptural objects ...

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Most people know Ferran Adrià ... the godfather of foam and other gastronomic advances, a mad Catalonian scientist who spends half the year cloistered away in his culinary lab and the other ...

Downtown New York has no shortage of impressive restaurants, but this month the most famous chef in the world won ... to an exhibition of the work of Ferran Adrià – the Catalan trailblazer ...