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Chef Andoni Luis Aduriz of Mugaritz in San Sebastián, Spain, is considered one of Spain’s most talented, creative and influential chefs. In his first cookbook ever, chef Aduriz reveals his creative process.

Widely considered the protégé of culinary pioneer Ferran Adriá, Aduriz is one of the most influential chefs of our time. Each year, this two-Michelin starred restaurant closes its doors to the world for four months, during which they devote time to research and develop an entirely new tasting menu. Constantly on the forefront of culinary evolution, Aduriz offers an experience at Mugaritz that isn’t your typical meal. He admits himself, “It’s something more.”

Published by Phaidon, Mugaritz: A Science of Cooking is organized into thematic chapters that explore the restaurant’s history, its relationship with nature, Aduriz’s culinary language and techniques, his collaborations, and the restaurant’s overall experience.

Take a look inside below.

Purchase here > 

Mugaritz: A Natural Science of Cooking by Andoni Luis Aduriz/Phaidon

Mugaritz: A Natural Science of Cooking by Andoni Luis Aduriz/Phaidon

Mugaritz: A Natural Science of Cooking by Andoni Luis Aduriz/Phaidon

Mugaritz: A Natural Science of Cooking by Andoni Luis Aduriz/Phaidon

Mugaritz: A Natural Science of Cooking by Andoni Luis Aduriz/Phaidon

Mugaritz: A Natural Science of Cooking by Andoni Luis Aduriz/Phaidon

 

José Luis López de Zubiría/Phaidon

Edible Stones by Andoni Luis Aduriz of Mugaritz, San Sebastián. © José Luis López de Zubiría/Phaidon

Sheep's milk curd seasoned with hay and toasted fern and syrup glazed pumpkin by Andoni Luis Aduriz of Mugaritz, San Sebastián. © José Luis López de Zubiría/Phaidon

Sheep’s milk curd seasoned with hay and toasted fern and syrup glazed pumpkin by Andoni Luis Aduriz of Mugaritz, San Sebastián. © José Luis López de Zubiría/Phaidon

José Luis López de Zubiría/Phaidon

Violet ice cream, hot almond marzipan, spiced bread and green tea by Andoni Luis Aduriz of Mugaritz, San Sebastián. © José Luis López de Zubiría/Phaidon

José Luis López de Zubiría/Phaidon

Carrots cooked in clay, perfumed ashes and grain by Andoni Luis Aduriz of Mugaritz, San Sebastián. © José Luis López de Zubiría/Phaidon

José Luis López de Zubiría/Phaidon

Duck foie gras by Andoni Luis Aduriz of Mugaritz, San Sebastián. © José Luis López de Zubiría/Phaidon

José Luis López de Zubiría/Phaidon

‘Fossilized Salsify’ by Andoni Luis Aduriz of Mugaritz, San Sebastián. © José Luis López de Zubiría/Phaidon

José Luis López de Zubiría/Phaidon

Crushed potatoes, broken eggs, vegetable coal, and garlic ‘casein’ dressing by Andoni Luis Aduriz of Mugaritz, San Sebastián. © José Luis López de Zubiría/Phaidon

José Luis López de Zubiría/Phaidon

Butter Idiazabel cheese gnocchi in Iberico pork bouillon by Andoni Luis Aduriz of Mugaritz, San Sebastián. © José Luis López de Zubiría/Phaidon

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