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Nature 457, 267 (15 January 2009) | doi:10.1038/457267a; Published online 14 January 2009
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Q&A: Chemistry in the kitchen
Jascha Hoffman
Abstract
Voted the world's best restaurant, Spain's elBulli near Barcelona offers an unusual culinary experience, from hot velvet-crab aspic with mini-corncob couscous to ice-cold liquorice nitro-dragon dessert. Innovative head chef Ferran Adrià explains how science and haute cuisine can work together.
BOOK REVIEWED-A Day At elBulli
by Ferran Adrià, Albert Adrià & Juli Soler
Phaidon Press: 2008. 600 pp. £29.95, 
45
What will a guest find at elBulli?It's not just about the food, it's an experience in itself.
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