Mugaritz: A Natural Science of Cooking by Andoni Luis Aduriz

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  • Edible stones

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course; Vegetarian
    • Ingredients: olive oil; garlic; kaolin clay; lactose; black food coloring; potatoes; egg yolks
    show

  • Evoking mozzarella balls

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course
    • Ingredients: Idiazábal cheese; kuzu; pork belly; pork; chickpeas; carrots; leeks; shiso sprouts; fennel shoots; anise shoots
    show

  • Sheep's milk curd seasoned with hay and toasted fern, pumpkin glazed in savoury syrup

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course
    • Ingredients: bracken shoots; hay; rennet; butternut squash; lactose; kuzu; sheep milk
    show

  • Crushed potatoes, broken eggs and vegetable coal, garlic "casein" dressing

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Egg dishes; Dressings & marinades; Main course
    • Ingredients: aubergines; carrots; leeks; garlic; onions; dried chickpeas; meat of your choice; manioc; squid ink; vegetable stock; yeast extract; purple corn; eggs; potatoes
    show

  • Cucumber impregnated in "gazpacho" water, frozen drops of goat's cheese and requienii mint

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course; Vegetarian
    • Ingredients: onions; cucumbers; green peppers; tomatoes; goat cheese; mint
    show

  • Bundled crisped white asparagus, perfumed resin and vegetable shoots

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course
    • Ingredients: parsley; white asparagus; salt cod skins; lactose; mizuna; mustard sprouts; pine shoots
    show

  • An expression of the season: roasted woodcock accompanied by chestnut purée and winter truffles, roots, cocoa and lime

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course; Fall / autumn
    • Ingredients: lactose; canned truffle juice; chestnuts; gelatin leaves; vegetable stock; tapioca starch; chocolate candy coating; kaolin clay; woodcock; polypropylene powder
    show

  • Lambs' feet glazed in a salted toffee of lactose and fresh cream

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course
    • Ingredients: lamb feet; vegetable stock; potatoes; white onions; carrots; lactose; milk; cream; salt
    show

  • Loin of red snapper toasted and rested, savoury jam of red bream and saffron, grains of grey salt

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course
    • Ingredients: red bream; hake; carrots; onions; parsley; saffron; kuzu; grey salt
    show

  • A piece of veal, roasted and perfumed with vine cutting embers, fragments of thyme and natural anthocyans, cinders, salts and crisp radishes

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course
    • Ingredients: veal; black food coloring; baby radishes; fresh yeast; whole wheat flour; vine shoots; thyme; rau ram
    show

  • Carrots cooked in clay, perfumed ashes and grains, a concentrated stock of sautéed squid and arbequina olives

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course
    • Ingredients: arbequina olives; onions; squid; white wine; egg whites; carrots; clay; ground cinnamon; mace; whole cloves; vine shoots
    show

  • Tomato centre impregnated with mastic resin and infused in its own stock

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course; Vegan; Vegetarian
    • Ingredients: mastic; xanthan gum; onions; cucumbers; green peppers; tomatoes; beefsteak tomatoes
    show

  • Evoking the work of Richard Serra: warm mozzarella and prune water, spiral of cocoa and almonds

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course; Vegetarian
    • Ingredients: ground almonds; cocoa powder; whole wheat flour; egg whites; ground ginger; galangal; lemongrass; kaffir lime leaves; prunes; buffalo mozzarella cheese
    show

  • Violet ice cream, hot almond marzipan, shavings of spiced bread and green tea

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: milk; purple corn; sugar; dextrose; violet essence; ground cloves; whole star anise; pink peppercorns; juniper berries; mace; curry powder; eggs; butter; cane syrup; green tea powder; violet blossoms; gelatine leaves; lactose; ground almonds; cocoa paste; white chocolate; anti-crystallizing agent
    show

  • Crunchy milk sheets with sweet beans, ice cream of citrus peel, orange blossom water and cumin

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: lemons; sugar; liquid glucose; milk; cream; ground cumin; orange blossom water; lactose; black beans; calamondins
    show

  • Segments of red peach, almond essence and white flour soup

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Soups; Dessert
    • Ingredients: vanilla beans; black peppercorns; pennyroyal; powdered pectin; muscatel wine; Indian red peaches; almond extract; powdered ascorbic acid; peaches; almonds
    show

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

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Dessert
    • Ingredients: beetroots; xanthan gum; powdered egg whites; strawberries; blackberries; raspberries; wild strawberries; red gooseberries; redcurrants; sugar; lemons; limes; pink peppercorns; green peppercorns; white peppercorns
    show

  • Escalope of duck foie gras, charcoal-grilled, accompanied by the slight bitterness of fresh broad beans, mastic resin and red cedar leaves

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Grills & BBQ; Main course
    • Ingredients: duck foie gras; milk; mastic; sunflower oil; salt cod skins; broad beans; Chinese cedar shoots
    show

  • Roasted bonito from the Bay of Biscay over sea chamomile and coastal herbs

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course
    • Ingredients: bonito; bonito flakes; soy sauce; samphire; sea purslane; shallots; green almonds; chives; lovage; chervil; dill; tarragon; peppermint; lemon balm; spinach; arrowgrass; sea chamomile
    show

  • Amaranth cooked like pasta, with sardine stock and baby langoustine tails, tender garden leaves

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course
    • Ingredients: fresh sardines; amaranth seeds; langoustines; amaranth greens
    show

  • Warm chive, wild garlic and oily fish soup, infused with seeds and aromatic leaves

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Soups
    • Ingredients: chives; wild garlic; vegetable stock; yeast extract; mackerel; garlic; yarrow; ivy shoots; wood sorrel shoots
    show

  • Braised Iberico pork tails and pan-fried langoustines, reduced braising jus infused with jamon Iberico

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: pig tails; Iberico ham; carrots; langoustines
    show

  • Fresh farm eggs broken over toasted chicken wings and nasturtium leaves

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Egg dishes; Main course
    • Ingredients: chicken wings; fenugreek; garlic confit; eggs; nasturtium leaves
    show

  • White turnip simmered in a rice stock resting on a spoonful of caviar

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Main course
    • Ingredients: white turnips; rice; beluga caviar
    show

  • Honeyed fish stew accompanied with roasted bird skins and lemon scent

    from Mugaritz: A Natural Science of Cooking Mugaritz by Andoni Luis Aduriz

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: chickpeas; stewing chicken; onions; skate; chicken skin; sunflower oil; kaffir limes; acorns; lemons
    show

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Reviews about this book

  • Huffington Post United Kingdom

    ...more of a coffee table read than a day-to-day recipe book the ideas here are astonishing and the approach to food and flavour combinations makes this a joy to read. A truly inspirational book...

    Full review

  • Huffington Post

    ...featuring 70 recipes sure to inspire chefs and food lovers around the world. This is a must have book for anyone interested in fine dining, avant-garde cuisine, creativity and food culture.

    Full review
  • ISBN 10 0714863637
  • ISBN 13 9780714863634
  • Published May 27 2012
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Phaidon Press

Publishers Text

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. Anduriz 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, its 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. 'Mugaritz' will be one of the most talked about cookbooks of the season.

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