Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Other editions. Enlarge cover. Error rating book.
|Published (Last):||8 March 2004|
|PDF File Size:||20.55 Mb|
|ePub File Size:||19.99 Mb|
|Price:||Free* [*Free Regsitration Required]|
Teacher of teachers? Pioneer in avant-garde cuisine in Spain? Defining the influence and personality of Juan Mari Arzak requires a special effort at synopsis, considering he has been working behind the stove for over 40 years, at every section of a restaurant that has retained its three Michelin stars since Today he is the Spanish chef who is most widely respected by his professional colleagues, for his seniority, his impeccable career and, above all, his untiring enthusiasm.
Juan Mari did not take long to decide on his profession. Everything began a generation before, in , when the grandparents of Juan Mari Arzak built a house where they opened up a tavern. The business was inherited by Arzak's parents, who decided to turn it into an eating-house, which soon gained a good reputation locally.
Juan Mari's father died when he was a child, but his mother, Paquita Arratibel, continued the family business and passed on her love of cooking to her son. That was where he learnt about ancestral foodways and the importance of using good ingredients, notions which stood him in good stead throughout his career. He studied at the Hospitality School there, then spent some time at various restaurants across the border, in France.
Then back to join the family business under the orders of his mother. Arzak is full of praise for all he learned from her. I'm convinced that a sensitive palate can tell what mood the cook was in when making a dish". He often mentions another trait, "She was modest, a much-appreciated virtue in this profession". But as from the mids, he moved from tradition towards his own, unique style. A group of Basque chefs, influenced by Nouvelle Cuisine and Paul Bocuse, took the first steps towards innovating local cooking, introducing sophistication into the traditional recipes and products.
But her plan was always to return home, and today she is mainly responsible for the research carried out at the restaurant. One of Arzak's treasures is his laboratory, which is partly behind the prestige his establishment has won over the last ten years. This is where they experiment with flavors and textures, trying out different combinations. It is the testing-ground for new recipes, the aim being always to surprise and please.
Arzak's menu is constantly changing, adapting, amongst other things, to the seasons. His cuisine is meticulate and full of taste, and has its roots in tradition. Juan Mari states clearly, "Our work is based on our legacy, our culture, but not on things that have already been invented and are already wonderful. The Basque gastronomic culture has its own code of flavors, a sort of heritage that has been built up over the centuries.
An example is the freeze-drying technique used in the preparation of traditional fish recipes to enhance flavors. The products, the seasons, the land and the sea form the foundations of his cuisine, which he observes with the eyes of a child, with innocence. Cooking continues to surprise me, and I try to transmit that feeling in my dishes".