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Extracts from Mugaritz: A Natural Science of Cooking

11 July 2012 by
Extracts from Mugaritz: A Natural Science of Cooking

A disciple of Arzak, Adria and Berasategui, Andoni Luis Aduriz is a uniquely talented chef. Caterer and Hotelkeeper has been given extracts from his book, Mugaritz: A Natural Science of Cooking, to give you an insight into the complex recipes behind his stunning food

In the foreword of Mugaritz: A Natural Science of Cooking, French Laundry chef-patron Thomas Keller talks about the intense focus on food in the past 25 years.

"This unprecedented interest has spurred the evolution of food and cuisine as we know it and has helped catapult the average person's culinary knowledge, turning each one into the savvy and sophisticated diner that we see today."

Hidden away in the remote hills outside San Sebastian, Mugaritz and its founder, Andoni Luis Aduriz, have helped to redefine the standards of Spanish cuisine today. As Keller goes on to say: "He continually pushes the envelope of traditional and accepted norms of cuisine and service. His tasting menus are reflective of the seasons and express his story on every dish. The term ‘adventurous' is what immediately comes to mind when describing his style of cooking.

"The book manages to engage our senses in another way. The rich images and recipes satisfy our visual and mental appetites, and his words sate our curiosity about his inspirations. Each page is a journey that connects on a cerebral level."

Published by Phaidon last month, Mugaritz: A Natural Science of Cooking invites readers to go behind the scenes of the restaurant, which launched in 1998, and delves into the secrets of its inventive cuisine. Aduriz also relives the fire that destroyed his kitchen in 2010 and almost destroyed his entire dream.

From Aduriz's archive of recipes developed since 2006, he and his team have selected 70 recipes that best represent their interpretation of gastronomy. Here, Aduriz shares a selection with Caterer and Hotelkeeper.


Recipes

Cucumber impregnated in ‘gazpacho' water, frozen drops of goats' cheese and requienii mint >>

Tradition, ocean and land: braised Ibérico pork tails and pan-friend langoustines, reduced braising jus >>

Loin of duck, served with iodised complements; crumbles and shavings of summer truffle >>

Sun-ripened berry fruits, drops of extra virgin olive oil and lime cold beetroot drops >>


E-mail your comments to Amanda Afiya here.

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