Andoni Luis Aduriz

I have not held a copy of Mugaritz 'A Natural Science of Cooking' (Phaidon Press, 2012) by Andoni Luis Aduriz in my hands yet from excepts I have seen, I feel there is an aesthetic kinship with Noma's creations. In this first book in English on Mugaritz, his restaurant in Northern Spain, chef Andoni Luis Aduriz shares creative process behind his work as well as 70 recipes including one below.  Fossilized Salsify with briny roe and sea accents of trigolochin maritima Adapted* from Mugaritz: A...Read Full Story

Phaidon offer up this incredible look inside one of the world’s most celebrated restaurants. Mugaritz in Errenteria, Northern Spain, recently voted third in the S. Pellegrino World’s 50 Best Restaurant Awards, is the brainchild of Andoni Aduriz. This, his first cookbook, offers up 70 recipes as well as the ideas and inspirations behind his award winning food. However the big draw has to be the imagery. Swedish photographer Per-Anders Jorgensen has gained a reputation for shooting pretty much...Read Full Story

They are two of the world's most acclaimed chefs, each with a raft of awards, a constellation of stars and schools of kitchen alumni spreading their gospel. So when the American chef Thomas Keller and Andoni Luis Aduriz of Spain sat down last week for a joint interview, they were in a position to back each other up while slicing through some of the profession’s favorite platitudes.Read More...Read Full Story

Wikizines are interactive magazines that anyone can create or edit - and this one is about Andoni Luis Aduriz. Here you can find fresh voices and respond in real time. Some members write articles about recent news and trends related to the wikizine's topic, others recount relevant personal stories or share their favorite pictures and video clips. Got an interesting idea or story to share with other members of this wikizine? Well, then put on your journalist's cap and add your own article!Read Full Story