Mugaritz: A Natural Science of Cooking

A new Mugaritz book is out. 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, wile 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. ‘Mugaritz’ will be one of the most talked about cookbooks of the season.

Award winning Chef Andoni Luis Aduriz takes you backstage at Mugaritz to describe his new book ‘Mugaritz: A Natural Science of Cooking’.

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