AccessMyLibrary provides FREE access to over 30 million articles from top publications available through your library.
Close
Create a link to this page
Copy and paste this link tag into your Web page or blog:
<a href="http://www.accessmylibrary.com/coms2/summary_0286-11127590_ITM" title="Facts and information about air fare; Smoke and vapor are the year's hottest ingredients.">air fare; Smoke and vapor are the year's hottest ingredients.</a>
Close
Set up an RSS feed that alerts you when new articles from Vogue are available.
Frequently asked questions about RSS feeds
air fare; Smoke and vapor are the year's hottest ingredients.
Byline: Jeffrey Steingarten
Have you tasted the incredible smoked mashed potatoes at Perry Street?" my colleague at Vogue (whom we will call Rhonda) asked. Perry Street is Jean-Georges Vongerichten's hot new Manhattan restaurant in the way West Village. It's possible she said "unbelievable smoked mashed potatoes." But no matter. My ears pricked up. I am always on the prowl for food that is either incredible or unbelievable. Plus, the very thought of smoked mashed potatoes made my mouth water.
But there was something more, something global and profound. I may actually have discovered a trend.
For this was the hundredth time in recent months that ...
Related articles from newspapers, magazines, journals, and more
For more facts and information, see all results
- Ferran.(chatting with Ferran Adria, chef)(Interview)
- Magazine article from: Esquire PATERNITI, MICHAEL July 1, 2001 700+ words
FERRAN ADRIA The true tale of the amazing alchemical...miracles and transcendental gastronomy of Ferran Adria, the world's greatest chef. Or...bright red foam. This man's name was Ferran Adria, and I instantly recognized him from...
- Is That Ham Fat on My Cherry? Inside Ferran Adria's Food...
- Newspaper article from: The New York Observer (New York, NY) January 24, 2005 700+ words
...invitation-only event was the screening of a documentary about Ferran Adria, the Spanish culinary alchemist who in recent years has...chefs didn't want to miss this. The film, called Decoding Ferran Adria, was produced, financed and reported by the omnipresent...
- SUNDAY CHOICE: Decoding Ferran Adria 9pm, UKTV Food.
- Newspaper article from: The Evening Standard (London, England) September 30, 2005 700+ words
...offered a peach, coated in crushed-up sweets and grilled, you might well be a bit sceptical about its taste. But when chef Ferran Adria of the world-renowned El Bulli restaurant near Barcelona does this, the peach adopts the feel of foie gras. In this fascinating...
- Ferran Adria: Conoce al Cocinero del Siglo 21.(Buena Mesa)
- Newspaper article from: Reforma (México D.F., México) March 14, 2003 700+ words
El taller del bulli Buena Mesa! te invita a participar de su dcimo aniversario a travs de un concurso que organiza apoyado por NH Hoteles! Esta cadena internacional trae por primera vez a Mxico al chef cataln Ferran Adri, a compartir con un grupo de especialistas las propuestas en cocina de
- Ferran Adria: La creatividad es su secreto.(Buena Mesa)
- Newspaper article from: Reforma (México D.F., México) April 2, 2004 700+ words
Byline: Montserrat Cota El chef revela que la tortilla de leche con yogur ser parte de su nuevo men de degustacin BARCELONA, Espaa.- Para Ferran Adri, catalogado como el mejor cocinero del mundo, triunfar en el mbito culinario no tiene relacin con seguir mtodos, ni frmulas, lo nico que cuenta es la
- ferran adria: Prueba el sabor de Mexico.(Buena Mesa)
- Newspaper article from: Reforma (México D.F., México) March 21, 2003 700+ words
Byline: Sarayd Luna Un recorrido por los restaurantes El Bajio, Aguila y Sol y el Izote deja en Ferran Adri el sabor del maz y sobre todo del "poco" tiempo que tuvo para probar y descubrir la cocina mexicana tradicional y contempornea. Estrellas,gua michelin, tcnica. espumas / Foto: Jorge Silva
- Ferran Adria: Genio del siglo 21.(Comunidad)
- Newspaper article from: Reforma (México D.F., México) January 25, 2002 700+ words
Byline: Celia Marn y Jorge Silva Galardonado por reconocidas guas gastronmicas europeas, expone una cocina provocativa que impulsa a pensar ROSES, Gerona.- Ferrn Adri es el genio de la cocina que ha sabido atraer los ojos del mundo al restaurante El Bulli, en Roses, a no ms de 130 kilmetros de
- Ferran Adria & Vicente Todoli
- Newspaper article from: The Independent on Sunday ADAM JACQUES July 26, 2009 700+ words
How we met 'When we talk, we throw ideas on the table "bam, bam, bam" - like a speedy card game' Ferran Adri 47 is the owner and head chef of El Bulli. His pioneering approach to food - he is known for creating culinary foam while his 'deconstruction' method preceded the molecular gastronomy
