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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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Dans ce livre

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: HASH(0x9053763c) étoiles sur 5 13 commentaires
4 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x9055e834) étoiles sur 5 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.
3 internautes sur 3 ont trouvé ce commentaire utile 
HASH(0x9055ec60) étoiles sur 5 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.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x9055ee88) étoiles sur 5 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 
HASH(0x9055ed80) étoiles sur 5 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.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x9055ef78) étoiles sur 5 The bully of eBulli 13 octobre 2014
Par weiss - Publié sur Amazon.com
Format: Broché
The best parts of the book deal specifically with eBulli and the actual dishes created, but this is diluted out by details of the personal lives of the young chefs, which I found boring and redundant. Although you have to admire the genius of Adria you certainly don't come away with much respect for him as a person. He is self absorbed and exploitative of others.
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