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--Dan Barber, Executive Chef and Co-owner of Blue Hill Farm
"The Sorcerer's Apprentices is a fascinating, well-reported, and dramatic account of life behind the lines at the world's most renowned restaurant, elBulli. Unimpeded by the language barrier that has prevented English-speaking journalists from conveying a full, clear picture of Ferran AdriÀ, Abend gives a sense of what his extraordinary, ground-breaking kitchen is actually like on the inside, from the vantage of the cooks. This is a worthy addition to the literature of the professional kitchen and a pleasure to read."
--Michael Ruhlman, author of Ratio and The Making of a Chef
“Part Dali, part Einstein, part modern-day Escoffier--superchef Ferran Adria of elBulli is one of the greatest creative minds of our time. Now Lisa Abend reveals what it's like to actually work in this genius's kitchen. Her formidable reportage, astute cultural observations, and keen eye for detail have produced a fascinating chronicle of the life-changing adventure undertaken by elBulli's lucky band of kitchen apprentices.”
--Anya von Bremzen, author of The New Spanish Table
"The author provides countless descriptions of an undeniably dazzling creative process and of foods that, even on paper, have the power to delight and amuse.
A gastronomical feast and a rare chance for gourmet enthusiasts to witness the creative process behind some of the world’s most innovative cuisine." --Kirkus
Really good read on what the day to day is like for the people who do a stage at El BulliPublished 11 days ago by NorCal
Great insight into the process and kitchen of the now closed El Bulli. Gives you an inside look at what it would be like to work at one of the best restaurants in the worldPublished 1 month ago by bryan eng
As you've seen others sort of DISS this book, it is more a diary of the experience of some of the NON PAID workers that make it all happen. Read morePublished 16 months ago by John Reitmeier
A great insight into what was one of the greatest restaurant kitchens. Lisa Abend's writing style made the book easy to read and interesting.Published on June 9, 2013 by Eva M. Maze
This book could have been a lot better, if it wasn't filled with irrelevant and repetitive information. Near the end I really had to oblige myself to complete it. Read morePublished on June 26, 2012 by Douglas
I didn't enjoy this book much past the small insight into the kitchen of El'Bulli. The writing drags on and on about the same subjects. Read morePublished on October 22, 2011 by siekret