M 0387 b
	Aduriz, Andoni Luis [ Andoni Luis Aduriz ]
		Price: 39,95
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Mugaritz ( ISBN: 9780714863634 )
A Natural Science of Cooking
- This is the first-ever book in English on Mugaritz, the gound-breaking restaurant in Northern Spain
- The definitive book on influential chef Andoni Luis Aduriz and Mugaritz restaurant in northern Spain, recently voted the world's third best restaurant in the S. Pellegrino World's 50 Best Restaurant Awards
- Documents the creative process behind the innovative dishes, with 70 recipes and over 150 photographs
- Six thematic chapters explain Aduriz's key philosophies, including his interactions with nature and technology, a new language of cooking, the experience of the diner and his wide-ranging sources of inspiration
- Andoni Luis Aduriz is at the forefront of Spain's culinary innovation, and the book will appeal to all lovers of creativity, as well as restaurant-goers and aspiring or professional chefs
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, while 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.
2012, durchg. Farbf., 240 S. (engl.) Zur Zeit nicht vorrätig, da der Verlag nicht liefern kann. Nachdruck erscheint ca. 05/2013.