Colman Andrews is one of the founders of Saveur. He has written several cookbooks, but his latest work is a biography of Ferran Adria.
"Like many chefs who have become world famous in recent years — Wolfgang Puck, Mario Batali, Alain Ducasse, Alice Waters, and Gordon Ramsay, to name a few — Adrià doesn't merely prepare food. He's an author, endorser, consultant for major corporations, and, though less than most, a TV talking head. More than any of his peers, though, Adrià has invested the proceeds of his celebrity in the creation of new ideas about food. The Harvard collaboration is not a new direction — it's the continuation of a career spent in rigorous pursuit of innovation. A good deal of the work goes on not in the kitchen at El Bulli but in a Barcelona workshop, where the art and science of Ferran Adrià undergo constant reinvention.
In the late 1980s, when entire evenings would pass without a single diner walking into El Bulli, a friend of Adrià's asked him why he stayed in such a remote spot. 'Because I have an idea,' the chef replied. 'And it's a good idea.'"
— Colman Andrews, Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food