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Mugaritz: A Natural Science of Cooking
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14 of 15 people found the following review helpful
on 7 May 2012
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.
There are 70 recipes with the amazing pictures sharing the same page.
I would recommend anybody who love art & food then indulge in this great publication, even if it will adorn your coffee table it's just amazing it will in years to come be a very sought after cook book...
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2 of 2 people found the following review helpful
on 26 November 2012
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
on 2 October 2013
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
on 30 May 2013
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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A coffee table indulgence, which is great for just browsing. Not too sure if I will attempt creating anything at home.... I am an accomplished home cook but feel this food is something I would prefer to enjoy if it was prepared for me. Look forward to visiting Mugaritz sometime.
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on 5 June 2015
Very interesting book - makes you think about your own cooking!
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on 15 February 2015
Good item! Thanks!
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on 27 February 2015
Amazing
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1 of 6 people found the following review helpful
on 3 October 2012
This is a nice book to have and to look in.
But to make the recipes is something else. Quite difficult, ingredients sometimes hard to find.
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