All Anime Applications Games Movies Music TV shows Other

The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's elBulli cookbook by Lisa Abend

    Seeders : 0      Leechers : 0

Note :

Please Update (Trackers Info) Before Start "The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's elBulli cookbook by Lisa Abend" Torrent Downloading to See Updated Seeders And Leechers for Batter Torrent Download Speed.

Trackers List

Torrent File Content (2 files)

Description

Books : Cooking : English



The genius that is Ferran Adria is not going to be new to anyone who would get this book, that should be
evident to anyone who reads culinary/food writing. What this book does though, is show what has made this genius so
prevelant, and how Ferran kept this restaurant at the pinnacle of culinary excellence for so long. The formula that is
laid out in these pages would elevate any restaurant to provide a better experience. The lessons learned from this text
could be adapted to any business really. The writing is very good. The interweaving of stories about each of the Stagers
that work here blended with the day to day rigors of running this great restaurant are written in such a way that you
can really see what drives someone to work at this level for no pay. I would recommend this book for anyone who wants to
be a really great chef. This shows the risk and sacrifice one must take to really be an elite chef. 

- PA
Rubin, Amazon.com


Ferran Adria's El Bulli was either the restaurant that saved haute cuisine or
destroyed it, depending on your point of view. To his critics, Adria was "that foam guy" who replaced
tradition with a lot of (literal) smoke and mirrors, and played games and disrespected the great traditions. To his
supporters, Adria reinvented fine dining and the concept of food itself, alternately surprising, shocking, and
delighting diners with a range of experiences, flavors, and sensations that went far beyond what any chef had done in
the past. Whatever your opinion of Adria and El Bulli, it's clear he changed the face of fine dining forever.

I've never dined at El Bulli, or at any of the imitators and followers that hanse sprung up in Adria's wake, nor,
probably, will I ever; spending $325-500 on wine and food is simply not in my budget, or even in my notion of what
dining should cost. Still, there's a certain fascination and curiosity about what Adria was trying too accomplish with
El Bulli, and where his notions of this new, deconstructed cuisine were coming from. Author Lisa Abend is a good
reporter, and a good writer, who knows the restaurant business and who has produced a very interesting and very readable
book about the people behind El Bulli, the food, and the ideas behind the food. Her narrative is divided into chapters
by month, and along with each month is a particular concept she explores- achievement, discipleship, risk, etc.

There's a lot of material on Adria's approach, and what he is (or was) trying to do. It's not about technique, or
special effects, he argues, but about flavor. His use of products like xanathan gum that are usually found in processed
food was not to create a special effect, but to create textures without diluting flavor. Using vegetable gum rather than
flour or cornstarch to thicken a sauce mean being able to create a sauce that had more pure flavor of the ingredients,
undiluted by a large volume of starch. The startlingly novel techniques that trade Adria and el Bulli the target of
attacks by many traditionalists were only a means to a single end: A purer, more intense flavor that represented fresh
ingredients.

The real focus of this book, though, in on the people- Adria and his staff of experienced chefs
and apprentices, each of whom have a somewhat different reason for being there and who have taken a different route to
get there. Adria's history is very traditional: Long apprenticeships in traditional kitchens, making sauces, peeling
vegetables. HIs staff are of a new breed who expect to rise much faster in the business and perhaps have their own
restaurant (and fame) at an age where Adria was still learning to make a proper consomm?. Some of the staff- all who
come with a lot of experience, and most of whom are doing unpaid apprenticeships- are looking to learn Adria's
techniques. Some are looking to understand his philosophy. And some are looking for a certificate that will pave the way
to owning their own restaurants. There's a lot of competition to see who gets recognized, and whose ideas might just
possibly make it to the menu.

This is a good read for foodies, as you might expect, but equally interesting
as a study in personalities working together, and the human dramas that unfold.

- Michael J Eledman,
Amazon.com                                                             

Related torrents

Torrent Name	Added	Size	Seed	Leech	Health
[VintageFlash] Kiana Kraze (In the kitchen at parties - 2017 01 13)	1 Year+ - in Other	1.35 GB	0	0
VintageFlash 17 01 13 Kiana Kraze In The Kitchen At Parties XXX XviD-iPT Team	1 Year+ - in Other	167.79 MB	0	0
VintageFlash - Kiana Kraze In The Kitchen At Parties XXX 480p (17 01 13)	1 Year+ - in Other	99.27 MB	0	0
VintageFlash 17 01 13 Kiana Kraze In The Kitchen At Parties XXX 1080p MP4-KTR	1 Year+ - in Other	1.35 GB	0	0
VintageFlash 17 01 13 Kiana Kraze In The Kitchen At Parties XXX 1080p MP4-KTR[N1..	1 Year+ - in Other	1.35 GB	0	0

Note :

Feel free to post any comments about this torrent, including links to Subtitle, samples, screenshots, or any other relevant information. Watch The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's elBulli cookbook by Lisa Abend Full Movie Online Free, Like 123Movies, FMovies, Putlocker, Netflix or Direct Download Torrent The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's elBulli cookbook by Lisa Abend via Magnet Download Link.

Comments (0 Comments)

Please login or create a FREE account to post comments