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El Bulli: Cooking In Progress Reviews

Tom Huddleston
Time Out
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For those of us who don't have an deep interest in freeze-drying, 'El Bulli' is astonishingly, sub-'Masterchef' dull.

Full Review Source: Time Out | Original Score: 2/5

July 24, 2012
Moira MacDonald
Seattle Times
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You leave "Cooking in Progress" with respect for a man who followed his vision, and with fascination at the idea of food as artistic expression.

Full Review Source: Seattle Times | Original Score: 2.5/4

December 1, 2011
Walter V. Addiego
San Francisco Chronicle
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If you're passionate (and open-minded) about food, you'll be fascinated.

Full Review Source: San Francisco Chronicle | Original Score: 3/4

November 10, 2011
Peter Rainer
Christian Science Monitor
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If your idea of fine dining is pumpkin meringue sandwiches, bone marrow tartare with oysters, tea shrimp with caviar anemones, and ice vinaigrette with tangerines and green olive, then by all means make haste to El Bulli.

Full Review Source: Christian Science Monitor | Original Score: B+

September 30, 2011
Mark Olsen
Los Angeles Times
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Offers a fascinating glimpse behind the scenes at the Spanish restaurant hailed as the most influential eatery in the world.

Full Review Source: Los Angeles Times | Original Score: 4/5

September 29, 2011
Wesley Morris
Boston Globe
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We're made to marvel at slow-cooked, freeze-dried, unappetizingly bagged food, the way some mushrooms, when delicately sliced, evoke fruit and some crustaceans resemble side-sleeping snooze-bar slappers.

Full Review Source: Boston Globe | Original Score: 3/4

August 23, 2011
Owen Gleiberman
Entertainment Weekly
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El Bulli becomes a haunting celebration of the human desire to turn food into art - even if the results are consciously insane.

Full Review Source: Entertainment Weekly | Original Score: A-

August 10, 2011
Jennie Punter
Globe and Mail
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El Bulli barely registers a pulse stronger than a book's.

Full Review Source: Globe and Mail | Original Score: 2/4

August 5, 2011
Kirk Honeycutt
Hollywood Reporter
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A fascinating observational doc about the most famous restaurant in the world.

Full Review Source: Hollywood Reporter

August 5, 2011
Linda Barnard
Toronto Star
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The flat camerawork and lack of a story beyond the framework of six months in the city lab and six months at El Bulli gives us little to sink our teeth into.

Full Review Source: Toronto Star | Original Score: 1.5/4

August 4, 2011
Scott Tobias
AV Club
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For hardcore foodies, El Bulli offers a clear, unvarnished look at the master at work.

Full Review Source: AV Club | Original Score: B

July 28, 2011
Mari Uyehara
Time Out New York
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It's a sluggish portrait that neither captures nor replicates the dazzle, pacing and polish of an El Bulli meal. Check, please.

Full Review Source: Time Out New York | Original Score: 2/5

July 27, 2011
V.A. Musetto
New York Post
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A tasty documentary by Gereon Wetzel.

Full Review Source: New York Post | Original Score: 3/4

July 27, 2011
Karina Longworth
Village Voice
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"What matters is that it's magical, that it opens up a new path," Adria reminds. Cooking in Progress is, in fact, all magic and no path

Full Review Source: Village Voice

July 26, 2011
Jeannette Catsoulis
New York Times
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Anyone looking for the lowdown on haute cuisine will be sorely disappointed: devoid of emotion, context or narrative, the baffling avant-garde techniques and extreme politesse of the lab become oppressively dull.

Full Review Source: New York Times | Original Score: 1.5/5

July 26, 2011
Alissa Simon
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Immaculately crafted.

Full Review Source: Variety

June 3, 2011
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