The afterlife of Ferran Adrià’s El Bulli
El Bulli may have closed last July, but the Spanish restaurant continues to be a gastronomic juggernaut.
Now out in paperback: the meticulously detailed and fascinating book, “The Sorcerer’s Apprentices: A Season in the Kitchen of Ferran Adrià’s El Bulli" by Lisa Abend, Madrid-based Time magazine correspondent ($16, Simon & Schuster. Also available as an e-book for Nook and Kindle, $9.99).
Former Saveur editor Colman Andrews’ biography, “Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food," is also now in paperback (Gotham, New York, $16).
And the 2011 documentary, “El Bulli: Cooking in Progress,” by German filmmaker Gereon Wetzel has just been released on DVD ($29.95), and is already streaming on Netflix, iTunes and Amazon instant video.
You can also watch Ferran Adrià teach “Spherification” on iTunes U as part of the Harvard School of Engineering and Science class “Science + Cooking: From Haute Cuisine to Soft Matter.” And, incredibly, it's free.
ALSO:
Harvard's Science + Cooking lectures: Now playing on iTunes U
-- S. Irene Virbila
Twitter.com/sirenevirbila
Photos: Scanned cover of "Sorcerer's Apprentices", courtesy Simon & Schuster.
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