The four volumes of this set, produced under the auspices of the great Spanish restaurant Mugaritz, reflect a whimsical yet passionate obsession with ingredients and fundamental techniques.
In Volume I, Foie Grasa, chef Andoni Aduriz adapts and comments on the work Jacques St. Germain, proclaimed as “the pseudonym of an unknown gourmet writer of great talent,” who may (or may not) have published his collection of foie gras recipes and advice in Paris with the help of the Company of Gastronomique Bibliophiles. In Volume II, Clorofilia, Aduriz celebrates his own obsession with wild plants, offering a collection of gorgeously plated recipes based on 50 foraged ingredients. Volume III, Bestiarum Gastronomica, draws its inspiration from the paintings of Hungarian naturalist Gyula Madarâs, offering a fanciful world of edible creatures which mimic the leaves, berries, and other elements among which they live. Volume IV, Las Primeras Palabras de Cocina–the first words of the kitchen–looks at a range of cooking and flavoring methods, from acidulation to salting, with the fresh eye which Aduriz has been bringing to his cuisine for decades.
Each volume is an elegant paperback, with line illustrations and full-color photographs throughout. 8 ⅝ x 8 ⅝. In Spanish. Volumes I, III, and IV are signed by Aduriz.