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An eG Spotlight Conversation with Jose Andres

October 16 - 21, 2006

43 topics in this forum

  1. Espumas, spherications,...

    By BryanZ,
    • 1 reply
    • 7.5k views

  2. Behind the Line

    By Busboy,
    • 1 reply
    • 5.9k views

  3. Working in Washington, DC

    By Malawry,
    • 1 reply
    • 6.2k views

  4. Culinary "Plagiarism"

    By robyn,
    • 3 replies
    • 8.6k views

  5. The New and the Old Catalan Cuisine

    By Chris Amirault,
    • 3 replies
    • 7.4k views

  6. Where to next?

    By K_A_S,
    • 1 reply
    • 2.7k views

  7. Hypermodern vs. modern Spanish cuisines

    By BryanZ,
    • 2 replies
    • 3.3k views

  8. A bright corner on a dark street

    By butterfly,
    • 2 replies
    • 3k views

  9. Favorite restaurants in Spain?

    By Brett Emerson,
    • 3 replies
    • 3.5k views

  10. El Bulli Influence

    By molto e,
    • 2 replies
    • 3.5k views

  11. Evolving tastes

    By ludja,
    • 1 reply
    • 2.6k views

  12. Managing a Diverse Career

    By Michael Laiskonis,
    • 1 reply
    • 2.5k views

  13. Appeal of Spanish food for Americans

    By Saborosa,
    • 1 reply
    • 2.9k views

  14. Vamos a Cocinar

    By NYC Mike,
    • 1 reply
    • 2.7k views

  15. Recipes in "Tapas: A Taste of Spain in America"

    By percyn,
    • 1 reply
    • 2.9k views

  16. The rise of non-Spanish tapas

    By Kent Wang,
    • 1 reply
    • 5.4k views

  17. The "Mini Bar"

    By tan319,
    • 1 reply
    • 2.8k views

  18. Cookbooks in the Barcelona Airport

    By Rob Simmon,
    • 1 reply
    • 2.8k views
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