The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's ElBulliNow in paperback—Kitchen Confidential meets Heat in the first behind-the-scenes portrait of the world’s most influential restaurant and the aspiring culinary geniuses who toiled to make it so exceptional. WHAT GOES ON BEHIND THE SCENES AT ELBULLI? Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrià’s remarkable cuisine comes to life—with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage—millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirty or more courses that make up a meal at elBulli, a small army of stagiaires—apprentice chefs—labor at the precise, exhausting work of executing Adrià’s astonishing vision. In The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adrià’s elBulli, Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. Today, food has become the focus of unprecedented attention, and The Sorcerer’s Apprentices explores the strange evolution—in less than two decades—of a once-maligned profession into a source of celebrity. |
From inside the book
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Contents
Introduction | 1 |
One June or the Machine | 9 |
Two July or Achievement | 55 |
Three August or Discipleship | 89 |
Four September or Risk | 130 |
Five October or Expression | 166 |
Six November or Sacrifice | 195 |
Seven December or Reputation | 229 |
Other editions - View all
The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli Lisa Abend Limited preview - 2011 |
Common terms and phrases
Aitor Andrea Andrés apprentices arrived asks avant-garde Barcelona begins best restaurant called canapé Catalan center table chef de cuisine chef de partie chocolate comes creativity cuarto frio culinary school diners dish elBulli Emma Eugeni exciting family meal feel Ferran Adrià Ferran says flavor Francesc Guillamet French Laundry Gaël goes hard idea ingredients José Juan Mari Arzak Katie lentils look Luis Luke Marc Mateu menu Michelin star mise en place molecular gastronomy morning moved never Nico night notebook Oído ººº Oriol Oriol and Eduard Oriol Castro pastry plate potato purée Quemo recipes restaurant restaurant's Roger Roses sauce season slices small kitchen someone Spain Spanish spend spherified spoon staff stage at elBulli stagiaires started station task taste techniques tell thing took turns watching weeks words young cook yuba