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The sorcerer's apprentices : a season in the kitchen at Ferran Adrià's elBulli / Lisa Abend.

By:

Abend, Lisa [author.]

Material type: Text

TextPublisher: New York : Free Press, 2011Edition: 1st. Free Press hardcover editionDescription: 295 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

1439175551
9781439175552

Subject(s):

DDC classification:

641.5092 22

LOC classification:

TX649.A1 A24 2011

Online resources:

Summary: "Kitchen Confidential" meets "Heat" in the first behind-the-scenes portrait of the world's best restaurant and the aspiring chefs who toil to make it so exceptional. Elected best restaurant in the world by Restaurant magazine an unprecedented five times, El Bulli is the laboratory of Ferran Adria, the maverick creator of molecular gastronomy. Behind each of the thirty or more courses that make up a meal at El Bulli is a small army of young cooks who do the work of executing Adria's vision in exchange for nothing more than the chance to learn at his hands. Granted unprecedented access to this guild system, Lisa Abend follows the thirty-five stagiaries of the 2009 season as they struggle to master the grueling hours, cutting-edge techniques, and interpersonal tensions that come with working at the most revered restaurant on earth.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.5092 ABE (Browse shelf(Opens below))	1	Available		A503156B

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Previous								Next
Previous	641.509 SYM A history of cooks and cooking /	641.509 WAL Recipes for thought : knowledge and taste in the early modern English kitchen /	641.50902 HEN The medieval cook /	641.5092 ABE The sorcerer's apprentices : a season in the kitchen at Ferran Adrià's elBulli /	641.5092 ACH Life, on the line : a chef's story of chasing greatness, facing death, and redefining the way we eat /	641.5092 BIL Insatiable : my life in the kitchen /	641.5092 BLU The big Fat Duck cookbook /	Next

Includes index.

"Kitchen Confidential" meets "Heat" in the first behind-the-scenes portrait of the world's best restaurant and the aspiring chefs who toil to make it so exceptional. Elected best restaurant in the world by Restaurant magazine an unprecedented five times, El Bulli is the laboratory of Ferran Adria, the maverick creator of molecular gastronomy. Behind each of the thirty or more courses that make up a meal at El Bulli is a small army of young cooks who do the work of executing Adria's vision in exchange for nothing more than the chance to learn at his hands. Granted unprecedented access to this guild system, Lisa Abend follows the thirty-five stagiaries of the 2009 season as they struggle to master the grueling hours, cutting-edge techniques, and interpersonal tensions that come with working at the most revered restaurant on earth.

Machine converted from AACR2 source record.

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