One of the biggest new cookbook releases this year is Mugaritz: A Natural Science of Cooking, the first English language cookbook from the world’s no.3 rated chef Andoni Luis Aduriz.
Ray Capaldi says the Mugaritz book is touching a different style of cooking. “It’s touching on the way the world’s going to go because it’s about simplicity and product and it’s all about the the little twists as well,” he says.
“And that’s what I like about Mugaritz as well. It’s not a lot of stuff on the plate. It’s basically about the product and one technique and it’s simple. And people may never know what that technique is. But it’s a technique that could be seven hours in the making and then put on the plate.
“It’s basically all about thought and the flavours and minimising the use of flowers. It’s about pure stocks and pure flavours.
“He’s gone away from the flowers which has become a cliché. Everyone goes goes on about it being emotional food but I don’t think it’s emotional food it’s sensational food. Everyone talks about childhood memories but that’s all gone know. It’s about concentrating on flavour and simplicity.”
We are always working on new dishes and changing the menu and hopefully this website can keep up. Some of our new ideas make it on to the menu. Others don’t. Here is a visual record of our latest dishes.
Beef cheek, compressed nashi pear, blood plum, apple and sorrel
“Beef fat soup”
Braised lamb, radish pods, raspberries and rocket
Last season’s green tomato braised in its own juice
Heirloom carrot baked in fig leaf and lemon jam
Lacquered groper,walnut and fat hen, broccoli puree
Ling confit in beeswax, fig meat, fig lactose caramel
Q: What’s the difference between these two dishes?
A: Nothing! Apart from the presentation.
They are both sashimi of king fish with egg yolk marmalade. This is just one of the ways that we very seriously play around with our food presentation. We are always looking out for new ideas and new combinations that will both surprise you and challenge your senses.
And working on the best way to present a dish is part of this process.
Which do you prefer to look at? Let us know in comments