Mugaritz: A Natural Science of Cooking

Mugaritz

A Natural Science of Cooking

By Andoni Luis Aduriz
(Phaidon Press, Hardcover, 9780714863634, 240pp.)

Publication Date: May 2012

Categories: Regional & Ethnic - Spanish

Description

Mugaritz in northern Spain, has long been considered one of Spain's most influential restaurants, and Aduriz one of its most talented and creative chefs. Aduriz reveals his creative process behind his dishes, with 70 recipes sure to inspire chefs and food lovers around the world.

Praise For Mugaritz…

"Pretty much everything one might ask for from an Important Restaurant Cookbook. . .Striking." - Eater.com

"This is a must have book for anyone interested in fine dining, avant-garde cuisine, creativity, and food culture." - The Huffington Post

". . .gorgeous and mesmerizing. . ." - Kate Krader for Food & Wine

". . .lush and deeply inspiring. . ." - The Globe & Mail

"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

- More Indie Next Lists -

	Flight Behavior Barbara Kingsolver Harper
	The Art Forger Barbara Shapiro Algonquin Books of Chapel Hill
	Sweeth Tooth Ian McEwan Nan A. Talese
	The Light Between Oceans ML Steadman Scribner