Spain has produced a generation of young chefs for whom immersion circulators, soda siphons and hypodermic needles are basic tools of the trade.While testing the boundaries of the culinary arts, these heirs of the innovations of such chefs as Juan Mari Arzak, Martín Berasetegui, the Roca brothers and, the most famous of all, Ferran Adrià, are not turning their backs on tradition, but finding fresh uses for traditional ingredients and deconstructing classic dishes.At a summit of Spanish chefs ...
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