"endangering the reputations of Spanish kitchens". The criticism has split top Spanish chefs into pro- and anti-Adrià camps. German food writer Jörg Zipprick accused Adrià of more or less poisoning his customers with the additives he uses in his cuisine and said that Adrià's menu should carry health warnings: "These colorants, gelling agents, emulsifiers, acidifiers and taste enhancers that Adrià has introduced massively into his dishes to obtain extraordinary textures, tastes and sensations do not have a neutral impact on health." Domestic commercialisation Texturas is a range of products by Ferran Adrià, and his brother Albert Adrià. The products include the Sferificación, Gelificación, Emulsificación, Espesantes and Surprises lines are the result of a rigorous process of selection and experimentation. Texturas include products such as Xanthan and Algin which are packaged and labelled as Xantana Texturas and Algin Texturas respectively. Xanthan gum allows the user to use a very small amount to thicken soups, sauces and creams without changing the flavour. Algin is a key component of the "Spherification Kit" and is used for every spherical preparation: caviar, raviolis, balloons, gnocchi, pellets, and mini-spheres. Works El Bulli 1983–1993 (with Juli Soler and Albert Adrià) El Bulli: el sabor del Mediterráneo, 1993, Los secretos de El Bulli, 1997, El Bulli 1994–1997 (with Juli Soler and Albert Adrià) Cocinar en 10 minutos con Ferran Adrià, 1998, Celebrar el milenio con Arzak y Adrià (with Juan Mari Arzak), 1999, El Bulli 1998–2002 (with Juli Soler and Albert Adrià), Conran Octopus, 2003, ; Ecco, 2005, El Bulli 2003–2004 (with Juli Soler and Albert Adrià), Ecco, 2006, El Bulli 2005 A Day at El Bulli 2008 FOOD for thought THOUGHT for food (El Bulli y Ferran Adrià), 2009 ACTAR Editorial, The Family Meal: Home Cooking with Ferran Adrià 2011 Phaidon, In October 2008, Ferran Adrià published A Day At El Bulli along with Juli Soler, and Albert Adrià. The book describes 24-hours at the El Bulli restaurant, with images, commentary, photographs and 30 recipes. Most of the recipes included are complex and require many out-of-the ordinary kitchen appliances, such as a Pacojet, freeze-dryer, liquid nitrogen tank, candyfloss machine and Perspex molds. See also Haute cuisine Notes and references Notes References External links Great Chefs Biography Interview with The Guardian Adrià's exhibition in The Drawing Center of New York Ferran Adrià at FoodPlanet.tv 1962 births Living people Molecular gastronomy Chefs from Catalonia Spanish chefs Head chefs of