Mugaritz: A Natural Science of Cooking

Condition - Very Good
The item shows wear from consistent use, but it remains in good condition and functions properly. Item may arrive with damaged packaging or be repackaged. It may be marked, have identifying markings on it, or have minor cosmetic damage. It may also be missing some parts/accessories or bundled items.

Mugaritz: A Natural Science of Cooking
- Used Book in Good Condition
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.
Country USA
Brand Phaidon Press
Manufacturer Phaidon Press
Binding Hardcover
ItemPartNumber 9780714863634
ReleaseDate 2012-04-27
UnitCount 1
EANs 9780714863634

Country	USA
Brand	Phaidon Press
Manufacturer	Phaidon Press
Binding	Hardcover
ItemPartNumber	9780714863634
ReleaseDate	2012-04-27
UnitCount	1
EANs	9780714863634

Mugaritz: A Natural Science of Cooking

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