"Pretty much everything one might ask for from an Important Restaurant Cookbook. . .Striking." - Eater.com
"This is a must have book for anyone interested in fine dining, avant-garde cuisine, creativity, and food culture." - The Huffington Post
". . .gorgeous and mesmerizing. . ." - Kate Krader for Food & Wine
". . .lush and deeply inspiring. . ." - The Globe & Mail
"You may not have an immersion circulator, or keep natural black carbonized vegetable dye in your pantry or leafy goosefoot shoots in the vegetable drawer, but. . .the text and 70 recipes will be an inspiration to anyone who is curious." - New York Magazine
"A book for both food and art lovers." - The Huffington Post
About the Author
Andoni Aduriz is one of Spain's most talented and innovative chefs. Having trained under Ferran Adria at elBulli, he is widely recognized as one of Ferran's most talented protegees and the chef at the vanguard of Spain's culinary future.