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04:17 Minutos
Complete video at: fora.tv Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen pistachio puree truffles. ----- No one can get into elBulli, Ferran Adrias restaurant on the northeast coast of Spain. But plenty of people certainly try: every year, the restaurant receives over two million requests for only 8000 seats during the six months it is open. For the other six months, Adria, who is proud to be called the "Salvador Dali of the Kitchen," travels, dreams, and creates at his "food laboratory" in Barcelona, called elBulli Taller, where his team includes a chemist and an industrial designer who also design plates and serving utensils to go with the food. No wonder, as Corby Kummer wrote in The Atlantic, "making the twisty two-hour drive from Barcelona for a dinner that ends well into the wee hours has become a notch on every foodies belt--perhaps the notch, given the international derby to get reservations." For mortals who wont be making the trip soon--or who didnt hit the lottery last year in the German contemporary-art exhibition Documenta, which flew two people at random per day to el Bulli to experience "the exhibition" that is dinner at elBulli--Adria has given the world A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria. This is the first book to take a behind-the-scenes ...
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01:25 Minutos
elBulli taller. This little pieces taken from an Anthony Bourdain TV program, show the incredible work of one of the most innovator and revolutionary chefs of the world: Ferran Adria.
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03:10 Minutos
Alginate is a viscous gum that is abundant in the cell walls of brown algae. Sphereification creates a tiny gel that contains a liquid interior.
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1:03:52 Horas
Ferran stands head and shoulders above any other chef cooking in the world today...truly in a class of his own. --Gordon Ramsay A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria reveals for the first time the creative process, innovative philosophy and extraordinary techniques of the multi-award-winning restaurant, elBulli, and its legendary head chef, Ferran Adria. Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtain. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8000 seats. Renowned for his spectacular ever-changing 30-course tasting menu, Adrias pioneering culinary techniques have been applauded - and imitated - by top chefs around the globe for the past decade, and he was named one of Time magazines 100 most influential people of our time. This event took place on October 13, 2008
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10:03 Minutos
Courtesy of the Food Network comes Bourdains A Cooks Tour special ep. feat. Alberto Adria fr. El Bulli restaurant and some of its 2002 menu.
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04:43 Minutos
Gil de Ferrans Closed Course World Record qualifying run of 241.428 mph at California Speedway.
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11:34 Minutos
Ferran Adrià discusses his philosophy and vision during a cooking demonstration for CIA students. Highlights of his visit to The Culinary Institute of America, March 25th, 2009. The Culinary Institute of America is the worlds premier culinary college. For more information about our cooking school, please visit www.ciachef.edu.
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01:50 Minutos
Estamos acostumbrados al clásico baile de los novios en su boda pero esta pareja va a hacer algo diferente ante el asombro de los invitados.
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09:54 Minutos
Underground Black Metal Art
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01:59 Minutos
Es un efecto óptico impresionante. Si lo haces bien te sale la cara de jesucristo.
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