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Mugaritz: A Natural Science of CookingBy Andoni Luis Aduriz
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Mugaritz in northern Spain, has long been considered one of Spain's most influential restaurants, and Andoni Aduriz one of its most talented and creative chefs. Mugaritz was recently voted number three in the S. Pellegrino World's 50 Best Restaurant Awards. Aduriz has been called a genius by 'Food and Wine Magazine', and a cult figure among Europe's young avant-garde Chefs. In 'Mugaritz', his first major cookbook, Aduriz reveals for the first time the creative process behind his dishes, while featuring 70 recipes sure to inspire chefs and food lovers around the world. Anduriz is well known for his interest and knowledge of nature, his embracing of new techniques, and his collaborations; all visible in this beautiful, richly illustrated cookbook. 'Mugaritz' is organized into thematic chapters about the history of the restaurant, its relationship with nature, the new culinary language that Aduriz has developed, the techniques behind the dishes, and the experience of the guest. Each chapter is illustrated with exclusive Mugaritz archive material, and atmospheric recipe photographs. This is a must have book for anybody interested in fine dining, avant garde cusine, creativity and food culture. 'Mugaritz' will be one of the most talked about cookbooks of the season.
- Sales Rank: #352837 in Books
- Brand: Brand: Phaidon Press
- Published on: 2012-04-27
- Original language: English
- Number of items: 1
- Dimensions: 11.75" h x 1.25" w x 10.25" l, 4.35 pounds
- Binding: Hardcover
- 256 pages
- Used Book in Good Condition
Review
"Pretty much everything one might ask for from an Important Restaurant Cookbook. . .Striking." - Eater.com
"This is a must have book for anyone interested in fine dining, avant-garde cuisine, creativity, and food culture." - The Huffington Post
". . .gorgeous and mesmerizing. . ." - Kate Krader for Food & Wine
". . .lush and deeply inspiring. . ." - The Globe & Mail
"You may not have an immersion circulator, or keep natural black carbonized vegetable dye in your pantry or leafy goosefoot shoots in the vegetable drawer, but. . .the text and 70 recipes will be an inspiration to anyone who is curious." - New York Magazine
"A book for both food and art lovers." - The Huffington Post
About the Author
Andoni Aduriz is one of Spain's most talented and innovative chefs. Having trained under Ferran Adria at elBulli, he is widely recognized as one of Ferran's most talented protegees and the chef at the vanguard of Spain's culinary future.
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