Mugaritz: A Natural Science of Cooking Hardcover – 27 Apr 2012
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'Aduriz reveals his food philosophy and sources of inspiration … in this beautifully illustrated book.'
'A delicious new book … goes behind the scenes of the highly-regarded restaurant, served up with recipes and stunning photography'
'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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Top Customer Reviews
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.Read more ›
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.
Most Recent Customer Reviews
Very interesting book - makes you think about your own cooking!Published 13 months ago by Neil Chapman-Blench