"andoni luis aduriz is often portrayed as the quiet man of nueva cocina. his food is less flamboyant than that of many modern spanish chefs, and, ostensibly, he is less driven by new technology and kitchen science. but it is all a matter of degree. aduriz spent two years studying the chemistry of coagulation in order to produce the perfect poached egg. clearly, he is a chef in possession of a fathomless curiosity and a razor-sharp cutting-edge. "i encourage my team to make an individual effort to explore the origin of everything they touch and transform over fire.""
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