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, it’s 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 cuisine, creativity, and food culture.
About the Author
Andoni Aduriz is one of Spain’s most talented and exciting Chefs. He is the Chef and owner of Mugaritz restaurant in Northern Spain, where he has worked since 1998. Mugaritz was recently recognized as the No. 3 best Restaurant in the world at the 2011 S. Pellegrino World’s 50 Best Restaurants Awards. Aduriz trained under Ferran Adria at elBulli. He is widely recognized as one of Ferran’s most talented protégées.
'Aduriz reveals his food philosophy and sources of inspiration ... in this beautifully illustrated book.' The Bookseller 'A delicious new book ... goes behind the scenes of the highly-regarded restaurant, served up with recipes and stunning photography' The Independent 'explains the ideology behind [Andoni's] work and fills in some of those enigmatic blank spaces' Restaurant, April 2012 'This is a book about a restaurant that is creating history and about a chef who has a very big future ahead of him. It is a must-have if you are serious about your cooking.' Caterer and Hotelkeeper '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 '...gorgeous and mesmerizing...' Food & Wine
Number Of Pages: 256
Published: 23rd May 2012
Dimensions (cm): 30.0 x 26.1 x 2.9
Weight (kg): 2.0
Edition Number: 1