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The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli (Anglais) Broché – 7 février 2012

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Descriptions du produit

Revue de presse

“A last glimpse inside the culinary magic.”

Entertainment Weekly

“Anyone interested in the very vanguard of creativity in any medium, aside from the ever-growing ranks of foodies and celebrity-chef watchers, is certain to be enchanted.”

Booklist (starred review)

Biographie de l'auteur

Lisa Abend has been Time’s correspondent in Spain for the past three years. Her work has also appeared in Bon Appetit, Gourmet, Food and Wine, The Atlantic, and other publications.

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 13 commentaires
3 internautes sur 3 ont trouvé ce commentaire utile 
Driven Genius 21 mai 2012
Par P. A. Rudin - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
The genius that is Ferran Adria is not going to be new to anyone who would get this book, that should be evident to anyone who reads culinary/food writing. What this book does though, is show what has made this genius so prevelant, and how Ferran kept this restaurant at the pinnacle of culinary excellence for so long. The formula that is laid out in these pages would elevate any restaurant to provide a better experience. The lessons learned from this text could be adapted to any business really. The writing is very good. The interweaving of stories about each of the Stagers that work here blended with the day to day rigors of running this great restaurant are written in such a way that you can really see what drives someone to work at this level for no pay. I would recommend this book for anyone who wants to be a really great chef. This shows the risk and sacrifice one must take to really be an elite chef.
2 internautes sur 2 ont trouvé ce commentaire utile 
Too Frothy for Me 20 septembre 2014
Par Onyx Parrot - Publié sur Amazon.com
Format: Broché Achat vérifié
I was intrigued with this book at the outset --- couldn't wait to "set foot inside" El Bulli if only in my imagination as a reader. And I stuck with it until about half way through, I realized that there was simply too small a story here for too much text. This would have been much better as a magazine article -- as a book, it just didn't work for me. The writing was pedestrian. The backstories of individual stagiares woven throughout were simply not that interesting. And frankly, although the incredible cuisine of Ferran Adria is endlessly creative -- and to be admired -- I found it distasteful that he used highly trained chefs as willing volunteer participants to staff his restaurant and forced them to work not only 14-hour days but to do numerous types of scut work such as spraying down the flagstones outside his restaurant and paying for the cleaning of their own uniforms. After a while, it just became too much, Ferran being too exploitive of his staff, and the author spinning too much foamy, breathless text about too insignificant a topic.
1 internautes sur 1 ont trouvé ce commentaire utile 
Wonder what it was like to work at El Bulli 8 mars 2014
Par AMB Chicago - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
This is a foodies book that really addresses the unusual world fo Ferran Adria. He is certainly the most inventive chef of our times, but also an unusual character. The life of a "stage", person who works in a kitchen for free just to learn, is the basis of this book. Kitchen work is torturous as those who are familiar with restaurant work will know. However, this is a rare kitchen and what goes on is almost bizarre at times. Perfection and genius would definitely describe Adria's personality, but one never truly gets to know the man from this book. He seems isolated from his stages. It is so peculiar because they spend their time and money to make his restaurant successful. Of course it is his genius that draws people, but the food would not go onto the table without their free work. I came away in awe of Adria's discipline and genius, but sad due to his lack of relationships with his kitchen workers. Maybe that is part of being a genius, not being able to relate well to people on another playing field.
1 internautes sur 1 ont trouvé ce commentaire utile 
Great View into an Incredible Experience 19 septembre 2011
Par Darin Rand - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
My wife and I were able to have a once in a lifetime experience of dinner at El Bulli while on our honeymoon in April of 2007.

What we didn't realize when we ate there was what does go into the creation of the the El Bulli experience. This book provides a view that I haven't seen elsewhere into El Bulli and the people responsible for their creations. With the rise in the importance of food and food culture, this gives insight into the people and the motivation that drives them to take a job which only very rarely pays very well or rise to a level of celebrity to which some wish to achieve.

It also covers very well the history and philosophy behind El Bulli and Ferran Adria and it provides a good view into what the El Bulli experience is like, but the best book for that is A Day at El Bulli

Anyone interested in El Bulli and the rise of food culture should read this book.
A year reinventing food 16 juillet 2014
Par Michael J. Edelman - Publié sur Amazon.com
Format: Broché
Ferran Adria's El Bulli was either the restaurant that saved haute cuisine or destroyed it, depending on your point of view. To his critics, Adria was "that foam guy" who replaced tradition with a lot of (literal) smoke and mirrors, and played games and disrespected the great traditions. To his supporters, Adria reinvented fine dining and the concept of food itself, alternately surprising, shocking, and delighting diners with a range of experiences, flavors, and sensations that went far beyond what any chef had done in the past. Whatever your opinion of Adria and El Bulli, it's clear he changed the face of fine dining forever.

I've never dined at El Bulli, or at any of the imitators and followers that hanse sprung up in Adria's wake, nor, probably, will I ever; spending $325-500 on wine and food is simply not in my budget, or even in my notion of what dining should cost. Still, there's a certain fascination and curiosity about what Adria was trying too accomplish with El Bulli, and where his notions of this new, deconstructed cuisine were coming from. Author Lisa Abend is a good reporter, and a good writer, who knows the restaurant business and who has produced a very interesting and very readable book about the people behind El Bulli, the food, and the ideas behind the food. Her narrative is divided into chapters by month, and along with each month is a particular concept she explores- achievement, discipleship, risk, etc.

There's a lot of material on Adria's approach, and what he is (or was) trying to do. It's not about technique, or special effects, he argues, but about flavor. His use of products like xanathan gum that are usually found in processed food was not to create a special effect, but to create textures without diluting flavor. Using vegetable gum rather than flour or cornstarch to thicken a sauce mean being able to create a sauce that had more pure flavor of the ingredients, undiluted by a large volume of starch. The startlingly novel techniques that trade Adria and el Bulli the target of attacks by many traditionalists were only a means to a single end: A purer, more intense flavor that represented fresh ingredients.

The real focus of this book, though, in on the people- Adria and his staff of experienced chefs and apprentices, each of whom have a somewhat different reason for being there and who have taken a different route to get there. Adria's history is very traditional: Long apprenticeships in traditional kitchens, making sauces, peeling vegetables. HIs staff are of a new breed who expect to rise much faster in the business and perhaps have their own restaurant (and fame) at an age where Adria was still learning to make a proper consommé. Some of the staff- all who come with a lot of experience, and most of whom are doing unpaid apprenticeships- are looking to learn Adria's techniques. Some are looking to understand his philosophy. And some are looking for a certificate that will pave the way to owning their own restaurants. There's a lot of competition to see who gets recognized, and whose ideas might just possibly make it to the menu.

This is a good read for foodies, as you might expect, but equally interesting as a study in personalities working together, and the human dramas that unfold.
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