Gastronomad #9 May-June 2012
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GASTRØ·CULTUR<br />
82 Gas�tron�ø�mad<br />
Books | Livres | Libros<br />
This Spring Phaidon will publish Mugaritz: a natural<br />
science of cooking. For the first time, readers are invited<br />
to go behind-the-scenes of Mugaritz, and delve into the<br />
secrets of its surprising cuisine; where rocks and nails<br />
reveal themselves to be potatoes and chocolates; a patch<br />
of grass becomes a field of herbs, and flowers become the<br />
ultimate delicacy.<br />
Opening with a discussion of the restaurant’s origins and<br />
an exposé on its varied and unusual suppliers, Andoni<br />
moves on in the book to reveal the detailed creative process<br />
that lies at the core of Mugaritz. What follows is a<br />
revelatory visual feast.<br />
From his archive of recipes developed since 2006, Aduriz<br />
and his staff have selected 70 recipes that best represent<br />
their interpretation of gastronomy and their ongoing quest<br />
to redefine their own expectations. Stunning, life-sized<br />
portraits of each dish by photographer José Luis López<br />
de Zubiria replicate the exact visual experience of a diner<br />
at Mugaritz. Presented at actual portion sizes, each dish<br />
comes to life against a stark white plate in these dramatic<br />
photographs.<br />
Publication Information<br />
Title: Mugaritz: A Natural Science of Cooking<br />
Author: Adoni Luis Aduriz<br />
Photographer: José Luis López de Zubiria and P-A<br />
Jorgensen<br />
Extent: 240 Pages
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