Could IBM create the next star chef?
IT firm's artificial intelligence team approaches cookery as just another big data problem - with surprising results
Mugaritz chef picks 50 Best winner
Chef Andoni Luis Aduriz selected El Celler de Can Roca for our Where Chef Eat book
$36,750 - the price of dinner with Ferran Adrià
Anonymous online bidder snatches top lot in Sotheby's NY auction of elBulli wine list and assorted ephemera
Cook It Raw chefs reveal philosophical inspirations
René Redzepi, Alex Atala, Albert Adrià and Daniel Patterson hold crowd rapt at Royal Geographical Society
We just made a book with Daniel Patterson of Coi
Phaidon collaborates with the man single-handedly reinventing Californian cuisine - much excitement results
Who'd like dinner with Ferran Adrià?
Sotheby's auctions off items from the elBulli wine cellar and a very special offer: a night with the super chef himself
Alex Atala makes Time magazine's top 100 influential
"His philosophy of using native Brazilian ingredients in haute cuisine has mesmerised the continent"
How a 1950s English telephone directory inspired the incredible design of Where Chefs Eat
Designer Kobi Benezri reveals the idiosyncratic thinking behind the best-selling restaurant guide
Javier Bardem to play Ferran Adrià in new film?
Producer Philippe Rousselet tells Hollywood Reporter that Bond villain "is obvious first choice"
Italian design show re-imagines gastronomy
The Mart museum in the Italian alps considers 'design solutions' for, among others, strudel and sushi
Ferran Adrià sets out his stall
The elBulli star plans to open a market in his home town, dedicated to Catalan produce
Ten questions for food critic Joe Warwick
The editor of Where Chefs Eat - the ultimate insider's guide to great food - talks about where to get a perfect burger at four in the morning, the imminent end of 'dirty food' and how waiters get their revenge on rude customers
Ferran Adrià to fuse Japanese and Peruvian cuisine
El Bulli chef says his new restaurant will combine two national cuisines and place an emphasis on vegetables
Fancy breakfast with Magnus Nilsson of Faviken?
A golden opportunity to eat a wild Swedish breakfast created by the Faviken star at Hix in London next week
Ten questions for FT restaurant critic, former restaurateur and best-selling author Nicholas Lander
The former L'Escargot owner turned restaurant critic on the importance of good table manners, psychic waiters, the charms of Korean cuisine, and why, for some reason, bankers suddenly want to be bakers
Ferran Adria in Tokyo for G9 summit
Chef and president of G9 leads talks over the future of gastronomy and social responsibility
Ferran Adria on the cover of Wired
Spanish superchef and visionary makes the cover of one of our favourite magazines
elBulli wine cellar up for auction at Sotheby's
Entire lot estimated at one million dollars but potentially lots of 'bargains' to be had
Cannes International Film Festival
Cannes International Film Festival
Cannes International Film Festival
NEW TITLES
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Shiro Kuramata (Pre-order) |
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Chris Johanson (Pre-order) |
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Joel Meyerowitz: Taking My Time (Pre-order) |
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Collecting Art for Love, Money and More |
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Vitamin D2 |
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Francis Bacon |
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David Smith |
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Andy Warhol |
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Anselm Kiefer |
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Robert Rauschenberg |
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Brice Marden |
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Steve McCurry: Portraits |
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Elliott Erwitt Snaps Abridged edition |
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Pattern |
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Where Chefs Eat |
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How to Boil an Egg |
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Sicily |
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Art and Queer Culture |
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The Glory of Byzantium and Early Christendom |
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Philip Treacy by Kevin Davies |
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René Burri: Impossible Reminiscences |
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Cook It Raw |
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Biennials and Beyond |
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Marks of Excellence |
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