Q&A: Chemistry in the kitchen

Jascha Hoffman

Nature, 2009, vol. 457, issue 7227, 267-267

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.

Date: 2009
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DOI: 10.1038/457267a

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