Ferran Adria, the chef best known for his fabled restaurant El Bulli that closed in 2011, has released a Chinese-language edition of his seven-volume cookbook, "El Bulli 2005-2011," according to a report by China Daily.
Adria, who is often considered one of the most revolutionary culinary minds, first entered Chinese kitchens in 2001. He returned a few weeks after El Bulli closed, mentioning how he was eager to explore traditional Chinese cuisine.
"In China, every dish has a story. The Chinese also see a relationship between food and health. That's very interesting," Adria said in a 2011 statement to China Daily.
While he is often considered the "godfather of molecular cuisine," Adria does not appreciate the label, preferring to consider himself a "deconstructivist."
According to Adria, deconstructing a dish means "taking a dish that is well-known and transforming all its ingredients, or a part of them, then modifying the dish's texture, form and/or its temperature. Deconstructed, such a dish will preserve its essence . . . but its appearance will be radically different from the original's."
"Nothing is what it seems. The idea is to provoke, surprise and delight the diner," Adria added.
When Adria went to China in 2011, he told the Wall Street Journal that "in these nine years I've seen an important evolution, especially in Shanghai and Beijing. Above all, I believe there is a spirit of questioning things, wanted to evolve, and that makes it alive. Chinese cuisine is very alive."
Regarding how Chinese cuisine intrigues him, Adria said, "Why for centuries haven't they used dairy products? Why are dishes placed in the middle? Where does the imperial cuisine come from? Why are most vegetables cooked al dente--not for too long? That is very avant-garde."
Adria met with media and food professionals at the Waldorf-Astoria Hotel in Beijing on Monday.
The hardback set is priced at 4,580 yuan ($716). The Chinese-language edition is published by Artron.