It isn't particularly difficult to explain the intention of this book to curious readers. The title is highly significant. The idea of culinary secrets takes us back in time to an outdated belief in jealously guarding recipes and culinary formulae, as if they were cloths of gold. But this is unthinkable today. And of the secrets of our kitchen it can now be said they are "open secrets". Juan Mari Arzak is without question the father of the modern Spanish cuisine. He is the legendary 3 Michelin-star Spanish chef who helped spark revolution in his homeland in the 1970s paving the way for later Spanish visionaries such as Ferran Adrià. His restaurant is among the best in the world, and Juan's daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day - Juan Mari in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrià and Pierre Gagnaire. 'What we eat, how we eat, is in our culture', says Elena, 'our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity'. Thus Arzak is considered to be one of the most influence on international cuisine, particularly on world renowned chefs who have taken the techniques pioneered by Arzak to new heights. Originally published in Spanish and now avaible in English for the first time Arzak Secrets is THE behind-the-scenes recipe and technique book from the world -famed restaurant. Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and the chef famous. Arzak's kitchen is a laboratory for flavours, aromas and textures, and his dishes and techniquea are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food.
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