Mugaritz Desserts (eBook), Andoni Luis Aduriz

Montagud Editores began its publishing activity in 1906, dedicating the majority of its publications to the world of bread and confectionery. Since then, its founding commitment has remained steadfast. Authors such as Frédéric Bau, Pierre Hermé, Jordi Roca, Albert Adrià, Oriol Balaguer, and the master baker Santiago Pérez have provided ample evidence of the sector's progress through their books published by this publishing house.

Why not publish a monograph on the desserts of one of the world's most influential restaurants? Moreover, why not do so knowing that dessert is destined for extinction at Mugaritz? It has taken 111 years of professional development to publish a work of this magnitude, in which, through reflections, creations, and processes, a future is presented that is, at the very least, questionable.

Browse through the pages of this work, born with the intention of sparking reflection. Because those who think, win.

SUMMARY

- Alphabetical index of recipes

- Alphabetical index of preparations

- Caramelized French toast 'made the old-fashioned' with milk ice cream and candied lemon peel. 1998.

- Pumpkin pulp and Tahitian vanilla ice cream, candied black sunflower seeds. 1999.

The world of sweets 20 years ago at Mugaritz. Dani Lasa, Head of R&D at Mugaritz

- Licorice cookie filled with sheep's milk cream, sweet and sour ice cream and roasted apple jelly. 2000.

- Idiazabal cheeses. 2000.

Blessed ignorance. Leire Etxaide, head of the Mugaritz orchard

- Little frozen delights on a baked meringue; of grapefruit and chervil; of reduced milk and sage; of pear and basil; of orange and oregano. 2001.

- Espresso coffee grounds on a cold cocoa soup; light chicory cream and natural farm milk skin. 2004.

- On an almond financier: toasted pectin, caramelized apple core. Sparkling Latxa sheep's milk ricotta and violets. 2002.

- Cocoa, badiana, menthol. 2003.

- Autumn of chocolate, coffee and hazelnuts. Creamy chocolate sponge, mascarpone cheese, hazelnuts and crispy coffee leaves. 2003.

Sweet Perspectives. Julián Otero, R&D at Mugaritz

- The cold soufflé of dried fruits. Polypody sands and a trace of licorice. 2004.

- Candied pumpkin wedge on a vanilla and pumpkin cream. Milk foam and truffle. 2004.

- Orange blossom thawing with pistachio sponge, frosted flowers and rambutan granita. 2005.

- Sun-ripened garden red berries, a few drops of virgin olive oil and lime. Cool beetroot bubbles. 2006.

- Red peach wedges and lemon verbena ice cream. 2006.

- Frozen sphere of white chocolate on a broken nut brittle. Cocoa distillate. 2007.

Sweetness as a creative tool for the savory world. Ramón Perisé, R&D at Mugaritz

- Hot pumpkin bonbon, between sweet and bitter complements. 2008.

- Evoking a spring morning: Latxa sheep's milk ice cream, sun-ripened red fruits, aniseed herb sprouts, and bland textures. 2008.

Hazelnuts, ferns and vanilla. Polypody pastry with vanilla ice cream and cream. 2009.

- The broken egg, the frozen yolk, and the white flowers. 2009.

- Broken, toasted and salted walnuts; milk ice cream and Armagnac jelly. 2010.

- Mint-Mojito. 2011.

- Vanilla and fern. 2011.

- Incense sweets scented with eucalyptus. 2012.

- Folded canvas. Sour cream and caramel candy. 2012.

- Almond ice cream. 2012.

- Warm notes of pepper and nasturtiums with market fruits. 2012.

The power of words/poetry to transcend. Janice Wong, chef/artist, founder of 2am: dessertbar, 2am: lab and Janice Wong Singapore

- Returning to childhood. Toasted milk wafer with lemon ice cream. 2012.

- Charcoal-grilled sponge cake and roasted curd. 2013.

- Glass biscuit, sugar and cocoa. 2013.

Let's go for dessert... Iñaki Martínez de Albéniz, PhD in Sociology and lecturer at the University of the Basque Country (UPV)

- Frozen Desert Rose. 2013.

- Paper of flowers and herbs. 2013.

- Almond ice cream nougat. 2013.

- Candy caviar. 2013.

- Sheep's milk and sesame yogurt. Bitter primroses. 2013.

- Almond trees in bloom. 2014.

Democratizing sweets through science. Gema Serrano, R&D at Mugaritz

- Stracciatella. 2014.

- Frozen apple shavings and aged cheese. 2014.

- Pushing the limits of the impossible; sugary churro. 2014.

- Chocolate and caramel doughnut. 2014.

Lemon succade and the usual herbs. 2014.

- Dulce de leche and whey. 2015.

- Whiskey cake. 2015.

- Peanut shortbread. 2015.

- Toffee and parsnip tart. 2015.

- Ball of jasmine and hay. 2015.

Anise and pine nut cake. 2015.

- To each their own… 2016.

- From bitter to sweet. 2016.

- Dried cocoa hydrangea. 2016.

- 'Sweet lacquer' of chicken and lime. 2016.

- Mother of kombucha and strawberries. 2016.

- Glutinous apple and butter Marroc. 2016.

- Gypsy cherry and rhubarb mash. 2016.

- Sugar rosette, liqueur mousse. 2016.

- Sweet yolk-ovum. 2016.

The end of desserts. Andoni Luis Aduriz.