Mugaritz: A Natural Science of Cooking

by Andoni Luis Aduriz, Raul Nagore, Hirukuna SL

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, wile 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 cusine, creativity and food culture. 'Mugaritz' will be one of the most talked about cookbooks of the season.

Genres: Cookbooks, Cooking, Food, Culinary, Gastronomy

256 pages, Hardcover

First published May 14, 2012

Reviews

[Avi · Rating 3 out of 5]

Great it you’re interested in molecular gastronomy, but not valuable if you’re not. The recipes mostly aren’t interesting beyond technique.

[Giel · Rating 4 out of 5]

Een kookboek dat je niet hoeft te kopen voor de recepten. Die zijn spectaculair maar - voor een hobby kok - niet te bereiden. Gewoon een prachtig boek, ruim opgezet met heel veel foto's waarin vooral de filosofie van deze topkeuken (dit mag je geen restaurant meer noemen) wordt uitgelegd. Niet kopen om te koken maar lezen om te leren.

[David Brinkman · Rating 5 out of 5]

Amazing, I love the creativity process. This isn’t for everyone, I would say home cooks and food enthusiasts need not apply. A gem for chefs but also I recommend this to creative people in any industry or walk of life. There’s a lot to glean. This sat on my shelf for 6 or 7 years for imagery. Shame on me for not reading it sooner.

[Peter van der Meer · Rating 5 out of 5]

precise, beautiful and seriously inspiring stuff..!!!