OP: Clorofilia
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Cuadernos Mugaritz de Gastronomia, Spain, 2004. Paperback. Very Good.
In this second volume of the Cuadernos de Mugaritz series, produced under the auspices of the great Spanish restaurant Mugaritz, chef Andoni Luis Aduriz celebrates his obsession with wild plants, offering a collection of gorgeously plated recipes based on 50 foraged ingredients.
Each vegetal entry is accompanied by, in addition to a brief botanical description, a composed dish highlighting the ingredient. Papaver rhoeas, the common poppy, in the form of a poppy seed curry, flavors garlic roasted anchovies and poppy seed ash-dusted asparagus.
Daucus carota, wild carrot, serves as the inspiration for a lamb dish in which the roasted loin is joined by carrots glazed in their own juice reduction, carrot seeds, and an almond jus.
In each case, even with an animal protein centerpiece, it is the vegetable cookery which sings and exhibits peak creative output. An inspiring and handsome book.
Published only in a square, 8.5” x 8.5”, paperback format in Spanish. Color photographs throughout. Very Good, lightly shelfworn with minor creasing to the spine. Scarce.
