Parseghian, Pamela
May 2009
Nation's Restaurant News;5/18/2009, Vol. 43 Issue 18, p72
Trade Publication
An interview with Ferran Adrià, the elBulli restaurant chef and author of the book "A Day at elBulli," is presented. When asked what he means by saying that Spanish food is at its important moment, he said that six to eight chefs from the U.S. come in Spain every year and these people get to know the country's traditional food. He also shares that he is making a visual catalog which is similar to a film as his next project following the launch of his book.


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