Mugaritz
A natural science of cooking
Aduriz Andoni - Collection Food cook
Résumé
The definitive book on influential chef Andoni Luis Aduriz and Mugaritz restaurant in northern Spain, recently voted the world's third best restaurant in the S. Pellegrino World's 50 Best Restaurant Awards. Documents the creative process behind the innovative dishes, with 70 recipes and over 150 photographs. Six thematic chapters explain Aduriz's key philosophies, including his interactions with nature and technology, a new language of cooking, the experience of the diner and his wide-ranging sources of inspiration. Andoni Luis Aduriz is at the forefront of Spain's culinary innovation, and the book will appeal to all lovers of creativity, as well as restaurant-goers and aspiring or professional chefs.
Caractéristiques techniques
| PAPIER | |
| Éditeur(s) | Phaidon |
| Auteur(s) | Aduriz Andoni |
| Collection | Food cook |
| Parution | 07/06/2012 |
| Nb. de pages | 340 |
| Format | 25.6 x 29.6 |
| Couverture | Relié |
| Poids | 2013g |
| EAN13 | 9780714863634 |
| ISBN13 | 978-0-7148-6363-4 |
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