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The afterlife of Ferran Adrià’s El Bulli

April 2, 2012 |  2:19 pm

Sorcerers apprenticeEl 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.



Harvard's Science + Cooking lectures: Now playing on iTunes U

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Photos: Scanned cover of "Sorcerer's Apprentices", courtesy Simon & Schuster.