A compelling and vivid account of life inside the kitchen of the world's most famous restaurant: 'el Bulli'
Lisa Abend is journalist based in Madrid. For the past three years, she has been Time magazine's correspondent in Spain, where she writes about everything from international terrorism, to climate change, to immigration, to costumed debt collectors (with, needless to say, a fair number of bullfighting stories thrown in for good measure.) As a freelancer, she has written on learning the Basque language for The Atlantic; on volunteer bit torrent translators for Wired; on the plight of Roma women for Ms., on prime minister Zapatero's republican upbringing for The American Prospect; on the recovery of the Iberian lynx for National Wildlife; and on the situation in Western Sahara for The Economist. Her real love, though, is food writing. She contributes regularly to all the major American food magazines, and has written features on a Marrakech cooking school (Bon Appetit); on culinary travels through Extremadura (Gourmet); on a collective of grandmothers in Catalonia who preserve traditional cuisine (Saveur) and on learning to love pig face (Food and Wine). Her food writing has also appeared in the New York Times, the Los Angeles Times, Slate, and the Christian Science Monitor. She hosts an upcoming episode on Andalusia in the third season of PBS' Diary of a Foodie. In a previous life (that is, about 5 years ago) she was a professor of Spanish history at Oberlin College.