A Natural Science of Cooking

. This is the first-ever book in English on Mugaritz, the gound-breaking restaurant in Northern Spain

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. Aduriz 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.