El Bulli: Cooking In Progress Reviews

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August 19, 2019
This fascinating study turns out to be, fittingly, an epitaph...
August 1, 2018
Wetzel's documentary never really gets under Adrià's skin - but the creation of the frozen, juiced, glossy surfaces of the food is fascinating.
July 30, 2012
The result is hypnotic rather than instructive and, like TV cookery programmes, it's a cinematic experience resembling lap dancing overseen by a duenna.
July 27, 2012
There is no doubting that even this overlong examination of culinary expertise and experimentation will become a classic.
July 27, 2012
There are enough outbreaks of culinary weirdness to keep true enthusiasts distracted.
July 26, 2012
The dishes stream past our eyes and noses, exposing one of the film's two deficiencies. We need scratch'n'taste cards for all this, don't we?
July 25, 2012
Offers a fascinating glimpse into the world of culinary science and it's hard not to marvel at the skill and expertise on display, but the fly-on-the-wall style strips the film of context and it ultimately becomes a little dull.
July 23, 2012
A mix of the fascinating and the frustrating...
July 16, 2012
Although we get little of the flavour of the man behind the restaurant, Wetzel captures the essence of Adri's process of sublime culinary creation.
July 16, 2012
Legendary chef Ferran Adri's philosophising about pushing new food frontiers is fascinating, but barely glimpsed, so keen is the film on recording the appliance of science to innocent ingredients.
February 2, 2012
...will appeal to two types of people: those with a deep and highly specific interest in the art of cooking, and those interested in extreme craftsmanship as practiced in any line of work
December 1, 2011
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.
November 10, 2011
If you're passionate (and open-minded) about food, you'll be fascinated.
October 24, 2011
A rather elegantly simplistic and hands-off exploration of food as avant-garde art that cooks up all sorts of elemental yearnings in the tastebuds of viewers.
October 14, 2011
Director Wetzel doesn't so much explain the surreal mindset of Adri as he does simply hang out and film the proceedings. But seriously, what revolutionary proceedings they are.
September 30, 2011
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.
September 29, 2011
Offers a fascinating glimpse behind the scenes at the Spanish restaurant hailed as the most influential eatery in the world.
September 23, 2011
As it lingers over chefs chatting and organizing, it requires more patience than, say, an episode of "Top Chef." But I bet adventurous eaters will be intrigued.
August 23, 2011
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.
August 10, 2011
El Bulli becomes a haunting celebration of the human desire to turn food into art - even if the results are consciously insane.
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