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Mugaritz: A Natural Science of Cooking Hardcover – 27 Apr 2012


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Product details

  • Hardcover: 256 pages
  • Publisher: Phaidon Press (27 April 2012)
  • Language: English
  • ISBN-10: 0714863637
  • ISBN-13: 978-0714863634
  • Product Dimensions: 26 x 3.2 x 29.8 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 111,948 in Books (See Top 100 in Books)

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Product Description

Review

‘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


About the Author

Andoni Aduriz is one of Spain's most talented and innovative chefs. Having trained under Ferran Adrià at elBulli, he is widely recognized as one of Ferran's most talented protegées and the chef at the vanguard of Spain's culinary future.

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Customer Reviews

4.5 out of 5 stars
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Most Helpful Customer Reviews

15 of 16 people found the following review helpful By Danny Marbella on 7 May 2012
Format: Hardcover Verified Purchase
Having pre ordered this amazing book nearly 8 months ago i have been anticipating it's release and I must say it's been worth every hour of waiting....It's also the first book Andoni has produced in English and I hope there will be more to come....it's much more satisfying reading a book of this standard in your mother tongue (if translated correctly) as I have purchased a few Spanish cook books and had a little trouble truly appreciating the context in full.
I have eaten at Mugaritz on 3 occasions and have been blown away by the pure simplicity of the ideas and alas the amazing way the dishes have been created using cutting edge tequniques and original combinations that just pack such an intense flavour from the stocks and nages...
In this awesome book you get a great insight into a chef that places nature at the forefront of his creations very similar in many ways to the God father of natural cuisine Michel Bras.
But Andoni really does use cutting edge tequniques Wow just amazing....
The great thing is that the restaurant was burnt to the ground in 2010 but the story has it a small group of Japanese chefs helped with the relaunch. Raising the avant guard standards of Spanish cuisine to another level. As with the Roca brothers.
You will not be cooking many of the recipes At home unless you have an avant guard kitchen.
This book is for the serious food and art lover, there are also some great photographs and in depth restaurant stories just to give a feeling of 100% satisfaction with your purchase as the chef has given his heart to this book.
I do love the way that the contents is laid out
Introduction, beginnings, surroundings, less, learning, sharing, being here, recipes and then glossary & index.
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2 of 2 people found the following review helpful By R. McPhee on 26 Nov. 2012
Format: Hardcover
Mugaritz is located near San Sebastian and it is one of many Michelin star restaurants in my bucket list. This highly acclaimed establishment won the 3rd best restaurant in the world in 2012, at the The 50 Best Restaurants Award. I haven't realised this dream yet. However, I was pleasantly surprised to receive Mugaritz a natural science of cooking, the book from Phaidon to be reviewed. It's Mugaritz first cookbook in English. This big, heavy and beautifully presented book contains about 250 pages. Introduction is by award winners Thomas Keller, The French Laundry, and John Lanchester, author and journalist. The photographs by Pers-Anders Jorgensen and Jose Luis Lopes (recipes) capture the essence of the place, the commitment, the enthusiasm of the people and the highly scientifically crafted dishes.

I devoured the book in one afternoon. Every page is a learning curve with interesting facts, science, local geography, elaborate techniques and very particular ingredients and equipments. It's a delightful and eye-catching coffee table book. However, I really like to try recipes from cookbooks. I like the experience, the strange interaction with a book and to understand what the author is trying to achieve even before finishing reading the page. Once you read the recipes, the approach, and specially the equipment list involved your mind boggles. The lack of very expensive facilities in domestic kitchens is a real problem. Compounded with the unique ingredients its a real challenge!
This is one of the most stunning cookbooks I've ever seen. I can't wait to go to Mugaritz and taste the real thing. In the meantime, I can always flick throught the recipes.
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2 of 2 people found the following review helpful By Andrei Sorokin on 2 Oct. 2013
Format: Hardcover Verified Purchase
For a professional cook this volume should be a part of the basic library alongside Le Guide Culinnaire and The Fat Duck Cookbook.
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1 of 1 people found the following review helpful By Miss A M Pollard on 30 May 2013
Format: Hardcover Verified Purchase
It is everything I expected. it has a good combination of background information, recipes and some stunning photography. well worth the cost.
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