Borago

Coming from the South
Erscheinungsjahr 2017
ISBN: 978-0-7148-7397-8
Verlag: Phaidon Press

Buch, Englisch, 288 Seiten, Format (B × H): 258 mm x 297 mm, Gewicht: 1755 g

Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy.

"It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —

Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.

Autoren/Hrsg.

Guzman, Rodolfo

Weitere Mitwirkende

Aduriz, Andoni

Petrini, Andrea

Über Autor(innen)

Guzman, Rodolfo
Rodolfo Guzmán is a native Chilean who has cooked in globally renowned restaurants, including Mugaritz. Since he opened Boragó in Santiago in 2006, he has become a major figure in the world of gastronomy.

Andoni Luis Aduriz is the globally admired chef of Mugaritz and one of Spain's most talented and innovative culinary minds.

Andrea Petrini is an essayist, journalist, food curator, and the Road Manager of the culinary band GELINAZ!