Mugaritz: A Natural Science of Cooking (£35.00, Phaidon 2012) is the first English-language exploration of one of the world’s top kitchens. For the first time, readers were invited behind the scenes at what is currently ranked No.3 in the San Pellegrino’s World’s Best Restaurant list. From nearly 400 dishes developed since 2006, Aduriz and his staff selected 70 recipes that best represented their interpretation of gastronomy and their ongoing quest to redefine their own expectations. These include infamous trompes-l’oeil dishes such as Edible Stones and Vegetable Carpaccio to poetic abstractions like Evoking the Work of Richard Serra and cheeky, culinary puns like Shhhhhh … Cat Got Your Tongue. Mugaritz: A Natural Science of Cooking explores the astounding range of recipes and scientific techniques employed by Aduriz to continually challenge his diners.
Sauce has worked with Phaidon on a number of cookbooks over the years, including NOMA: Time and Place in Nordic Cuisine; The Family Meal: Home Cooking with Ferran Adrià and The Silver Spoon. We work closely with Phaidon to provide a thorough and sustained press campaign around the time of launch.