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Customer Review

22 of 24 people found the following review helpful
5.0 out of 5 stars Mugaritz, worth it if you know of it, June 7, 2012
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This review is from: Mugaritz: A Natural Science of Cooking (Hardcover)
Extremely well done and worth every penny. (pre ordered mine for $25!)
the first part of the book delves into the philosophy, history and perspective of Aduriz's kitchen and cooking style, and unlike most other chef/restaurant books, Aduriz keeps it short, concise and to the point, there are also short stories that relate to certain dishes and how they came about which is also helpful because it gives you an idea of how the chef's mind works and how he approaches thematic cuisine. There are also short discussion on front of the house choreography a custom made soundtrack for the restaurant, the "dining path" of the average Mugaritz diner, historical menu setups and back of the house duties that go on every night at this three michelin starred restaurant, and again it's concise but not wordy and gets to the point, found it very interesting.

Quality wise it's another hit from Phaidon, technically very similar to Noma but without the annoying indexes that make you have to turn to the recipes in the back, here the recipes and photos are together like most other high end cookbooks. Photography is excellent and makes Aduriz's austere style really stand out. Paper quality and binding are excellent as the books are printed in Italy. The cover is embossed with the stone texture shown on the cover. There are two tassles sewn into the binding as bookmarks.

Keep in mind, the style of Aduriz's cooking is very austere (even more than the "monk" the late Alain Chapel) there are some recipes that call for only two ingredients not including salt, pepper and olive oil, Aduriz pairs down his recipes to the most essential parts. The only problem with this approach is that for the average home cook, access to equipment Aduriz uses to extract flavors, make stocks and distillates cost tens of thousands of dollars. For the professional chef the techniques are a great reference and a study in simplicity and excellent quality ingredients (many of the stocks and jus are made in a gastrovac or in an immersion circulator and most only contain the said ingredient). Obviously when most recipes in the book have no more than 10 ingredients it's a given that the raw materials must be of the highest quality and in season.

Overall a great book which for the first time has some recipes from "Clorofilia" finally in English. For the hardcore foodie and professional in the know.
Buy it now!
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Showing 1-1 of 1 posts in this discussion
Initial post: Jun 26, 2012 11:23:02 PM PDT
M. Schuette says:
Just to clarify a small point, but Mugaritz, at the time of writing the post, only has 2 Michelin stars, not 3.
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