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.”
