Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adri 's Elbulli, Paperback/Lisa Abend

Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adri 's Elbulli, Paperback/Lisa Abend

Autor
Editura
An publicare
2012
Nr. Pagini
295
ISBN
9781451626629

Descriere

IACP Crystal Whisk Award Now 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, el Bulli 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. el Bulli 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 thirtyor more courses that make up a meal at el Bulli, 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 Kitchenat Ferran Adrià's el Bulli, Lisa Abend explores the remarkable system that Adri uses to run his restaurant and, in the process, train the next generation of culinary stars. Granted more access to Adrià and the el Bulli kitchen than any other writer in the restaurant's history, Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at this celebrated institution. Her lively narrative captures a great cast, including a young Korean cook who camps on the doorstep of el Bulli until he is allowed to work in the kitchen; an ambitious chef from one of Switzerland's top restaurants struggling to create his own artistic vision of cuisine; and an American couple whose relationship may not withstand the unique pressures of the restaurant. What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime. Taken together, their stories form a portrait of th

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