Mugaritz: A Natural Science of Cooking Hardcover Author: Visit Amazon's Andoni Luis Aduriz Page | Language: English | ISBN:
0714863637 | Format: PDF, EPUB
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Review
"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 PostAbout the Author
Andoni Aduriz is one of Spain's most talented and innovative chefs. Having trained under Ferran Adria at elBulli, he is widely recognized as one of Ferran's most talented protegees and the chef at the vanguard of Spain's culinary future.
Direct download links available for Download Mugaritz: A Natural Science of Cooking
- Hardcover: 240 pages
- Publisher: Phaidon Press (May 27, 2012)
- Language: English
- ISBN-10: 0714863637
- ISBN-13: 978-0714863634
- Product Dimensions: 11.6 x 10.1 x 1 inches
- Shipping Weight: 4.4 pounds (View shipping rates and policies)
This has been one of the most anticipated cookbooks of the year, and it does an incredible job of highlighting the food and philosophy of Mugaritz. Rated one of the best restaurants in the world, this Spanish restaurant is quickly becoming the epitome of refinement and perfection. Dishes are not overdone or complex, but limited in components that have been agonized over and brought to a level beyond what most restaurant even attempt.
The first third of this book is a must-read on the history, philosophy, process, and style of Mugaritz. It shows how the restaurant's dishes constantly fluctuate based on seasonality, how ideas form and are developed, and how the restaurant itself functions.
The rest of the book are recipes from the restaurant, and while there are 70-some recipes, one gets the feeling (and rightly so) that this is only a tiny sliver of a glimpse into the food of Mugaritz. The photography is beautiful and simple, with white plates always washed out into a blank white page, leaving just a small simple shot of the food itself in the middle of the page. The dishes are equally simple in presentation; few components with clear focus on the main ingredient.
While this is a stunning and lovely book, I do have a couple qualms about it. This book belongs in the league of the Alinea, Fat Duck, Quay, Noma, and Eleven Madison Park cookbooks. It is lovely and really almost a book of art. However, it seems the least approachable of all of these. In the back of the book, the reader is cautioned that the recipes are best attempted by experienced cooks, but the larger challenge seems to be acquiring the ingredients. There are food science ingredients that one familiar with Alinea and the Fat Duck will be completely unfamiliar with.
Extremely well done and worth every penny. (pre ordered mine for $25!)
the first part of the book delves into the philosophy, history and perspective of Aduriz's kitchen and cooking style, and unlike most other chef/restaurant books, Aduriz keeps it short, concise and to the point, there are also short stories that relate to certain dishes and how they came about which is also helpful because it gives you an idea of how the chef's mind works and how he approaches thematic cuisine. There are also short discussion on front of the house choreography a custom made soundtrack for the restaurant, the "dining path" of the average Mugaritz diner, historical menu setups and back of the house duties that go on every night at this three michelin starred restaurant, and again it's concise but not wordy and gets to the point, found it very interesting.
Quality wise it's another hit from Phaidon, technically very similar to Noma but without the annoying indexes that make you have to turn to the recipes in the back, here the recipes and photos are together like most other high end cookbooks. Photography is excellent and makes Aduriz's austere style really stand out. Paper quality and binding are excellent as the books are printed in Italy. The cover is embossed with the stone texture shown on the cover. There are two tassles sewn into the binding as bookmarks.
Keep in mind, the style of Aduriz's cooking is very austere (even more than the "monk" the late Alain Chapel) there are some recipes that call for only two ingredients not including salt, pepper and olive oil, Aduriz pairs down his recipes to the most essential parts.
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