Nothing is what it seems in the food creations of Ferran Adria, one of the world's most celebrated chefs, who is also known as the "godfather of molecular cuisine". Instead, the Spanish chef would rather refer to his cooking as deconstructivist, by applying scientific practices to the culinary process to modify the ingredients' texture and temperature. His idea is always to provoke, surprise and delight diners' palates. Most of Adria's classic creations can now be found in the recently published Chinese-language edition of his seven-volume magnum opus, El Bulli 2005-2011, featuring 1,400 color photographs and illustrations in 2,720 pages. [Photo provided to chinadaily.com.cn]