Journal Article

Chemistry in the Kitchen

  • Small D
  • Oliva C
  • Tercyak A
New England Journal of Medicine (1991) 324(2) 73-77
DOI: 10.1056/nejm199101103240201
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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

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APA

Small, D. M., Oliva, C., & Tercyak, A. (1991). Chemistry in the Kitchen. New England Journal of Medicine, 324(2), 73–77. https://doi.org/10.1056/nejm199101103240201

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