“It is such snippets that make The Sorcerer’s Apprentice a terrific read. And because it’s just as interested in the people as the recipes, it’s fascinating whether you’re a foodie or not.”
Robert Epstein, The Independent

“The bulk of her perceptive and scrupulously researched narrative tells a different story, one in which food is both more and less than art .”
Bee Wilson, Times Literary Supplement

“Although foodies will surely love this book, Abend’s gift for storytelling will leave most readers deeply satisfied. Highly recommended.”
Library Journal

“The Sorcerer’s Apprentices, spends a revealing, dexterously rendered six months in their company, this troop of unpaid kitchen disciples known as stagiaires.”
Peter Lewis, Barnes and Noble Review

“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.”
Booklist

“Over the course of the last 25 years, Ferran Adrià has become both icon and iconoclast, an international bellwether for the future of food. In The Sorcerer’s Apprentices, Lisa Abend gives us an illuminating new look at the most influential chef of our time through the kaleidoscopic lens of his thirty-five stagiaires. An accomplished journalist and agile storyteller, Abend immerses herself in the heat, the anxiety, and the ingenuity of this pressurized little world, bringing the characters—and the kitchen—to life.  It’s a fascinating glimpse into a culinary rite of passage, and the incomparable genius behind it.”
Dan Barber, chef/owner of Blue Hill and Blue Hill at Stone Barns

The Sorcerer’s Apprentices is a fascinating, well-reported, and dramatic account of life behind the lines at the world’s most renowned restaurant, elBulli.  Unimpeded by the language barrier that has prevented English-speaking journalists from conveying a full, clear picture of Ferran Adrià, Abend gives a sense of what his extraordinary, ground-breaking kitchen is actually like on the inside, from the vantage of the cooks. This is a worthy addition to the literature of the professional kitchen and a pleasure to read.”
Michael Ruhlman, author of Ratio and The Making of a Chef

Part Dali, part Einstein, part modern-day Escoffier–superchef Ferran Adrià of elBulli is one of the greatest creative minds of our time. Now Lisa Abend reveals what it’s like to actually work in this genius’s kitchen. Her formidable reportage, astute cultural observations, and keen eye for detail have produced a fascinating chronicle of the life-changing adventure undertaken by elBulli’s lucky band of kitchen apprentices.”
Anya von Bremzen, author of The New Spanish Table