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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Now in paperback--<i>Kitchen Confidential</i> meets <i>Heat </i>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. </b> <p/>WHAT GOES ON BEHIND THE SCENES AT ELBULLI? <p/> Elected best restaurant in the world by <i>Restaurant </i>magazine an unprecedented five times, elBulli 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. elBulli is also the object of culinary pilgrimage--millions clamor every year for a reservation at one of its tables. <p/> Yet few people know that, behind each of the thirty or more courses that make up a meal at elBulli, a small army of stagiaires--apprentice chefs--labor at the precise, exhausting work of executing Adrià's astonishing vision. <p/>In <i>The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli, </i>Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. <p/> Today, food has become the focus of unprecedented attention, and <i>The Sorcerer's Apprentices </i> explores the strange evolution--in less than two decades--of a once-maligned profession into a source of celebrity.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"A last glimpse inside the culinary magic." <p/>--<i>Entertainment Weekly</i><br><br>"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." <p/>--<i>Booklist</i> (starred review)<br><p/><br></br><p><b> About the Author </b></p></br></br><b>Lisa Abend </b>has been <i>Time</i>'s correspondent in Spain for the past three years. Her work has also appeared in <i>Bon Appetit</i>, <i>Gourmet</i>, <i>Food and Wine</i>, <i>The Atlantic</i>, and other publications.<b></b>

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