Mugaritz – A Natural Science of Coooking
“You don’t have to like something for you to like it .. “
Not often I find a ‘cookbook’ as meaningful, provocative, enlightening as “MUGARITZ – A Natural Science of Cooking” … heck, not just for a cookbook but any ‘book’ period. Highly suggested reading.. for gourmets and non-gourmets alike.
When ‘less’ is truly more…
When turning the knob on your stereo 90 degrees to the left means amplifying the essential sound…
When temperature becomes the invisible ingredient ….
When texture , otherwise hidden under multitudes of tastes, reveals itself ….
When perfection means not camouflaging impurities with complexity ….
When carrots take center stage with squid stock at its service….
When that 2 out of a hundred beans become more valuable than a hundred-dollar lobster ….
When caviar in their day was considered waste, coffee a poisonous berry and foie gras simply a diseased offal …
When dishes are so separate they become inseparable..
When an implosive dish strikes louder than an explosive one…
When chefs find more difficulty communicating with fellow chefs than writers, novelists, philosophers, poets, biologists and psychologists…
When today we are what we are because yesterday we were what we were …
Mugaritz.
