Lisa Abend

I'm kind of pleasantly surprised with how much I enjoyed this. I'm not a fanatical foodie, I'm someone who enjoys good food, and I enjoy occasionally watching Top Chef, and that's about it. While I think this book is very suited to foodies, I also think it's entertaining and well-written for those who simply 'like food.'

Lisa's accounts of the drudgery in the repetitive work sometimes made me worry that I would begin to feel that reading the book itself was a big of a drudge (it can be dangerous to describe drudgery a little too well!), but it was thankfully broken up with interesting explorations into some of the different stagiaires (those who work for free, for six months, at elBulli). I came to have my 'favourites' stagiaires like Kim and Katie, as well as Luke and Gael, and so found myself appreciating the 'breaks' from long descriptions of tiresome work (it is in this latter where the author loses a star for me).

The book overall is warm, observant, cleverly paced and intelligent. It had me contemplating things I did not expect to contemplate as a result of 'reading a book about a restaurant.' I wondered about the philosophy of food, about the purpose of food, and the purpose of patrons in a restaurant. About whether it's worth striving for perfection and what sacrifices are worth it and what is gained from the process. And, as a two-dimensional artist, I also learned some more about the fickle beast that is Creativity, and how different people may go about cultivating it.

I'm happily keeping this in my non-fiction collection. It may be the only book I ever have in the genre, but I'm happy to have it. A lovely read.… (meer)

This book was well written and accomplished the task of telling a difficult story- lots of scenes, not much plot line, a cast of thousands...-with some skill. Although I love to eat and used to love watching the real Food Network when there were actual chefs with training on the shows and not chefs with just attitude and/or bad hair. The book didn't move me because, while the concept of food as art may well be intriguing to some, eating foam and dishes created only thanks to science and technology does not intrigue me personally. Yes, I know. El Bulli is the most famous restaurant in the world. And I don't care. Even after reading the book, I don't care.… (meer)