167. The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's ElBulli by Lisa Abend

BOOK REVIEW: The Sorcerer's Apprentices - A Season in the Kitchen at Ferran Adria's ElBulli by Lisa Abend

The only way to a man's heart is through his stomach...this saying is absolutely true as food is what makes someone elated, no matter what hour of the day. Molecular gastronomy has burst into the scene to make eating a scientific experience, giving the best conversation starters. Avant garde cuisine as it is referred to, has been made all the more exciting through many of Ferran Adria's brain childs.

What went on behind the scenes at ElBulli? When ElBulli closed itsdoors in 2011, it marked the passing of an institution whose patrons were drawn like pilgrims from around the world to its location in northeastern Spain. Elected best restaurant in the world by Restaurant magazine an unprecedented five times, ElBulli was - and will again be when it reopened as a culinary think tank in 2014 - the laboratory of Ferran Adria, the maverick creator of molecular gastronomy.

This book reveals for the first time the remarkable system of apprenticeship that Adria used to run his restaurant and, in the process, train the next generation of culinary stars. Granted unprecedented access, the author followed the stagiaires of the 2009 season as they struggled to master the grueling hours, cutting edge techniques, and interpersonal tensions that came with working at the most revered restaurant on earth.

What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime: creating the ultimate dining experience.

This exciting tome has countless descriptions of an undeniably dazzling creative process and of foods that, even on paper, have the power to delight and amuse. It is a rare chance for gourmet enthusiasts to witness the creative process behind some of the world's most innovative cuisine.

I really enjoyed every last bit of this book as I'm a foodie as well as a keen observer of the many advancements in molecular gastronomy. For Christmas, make this book a TBR on your list and you will be in food heaven. Happy reading!