There was a time when our elders did not distinguish among gastronomy, pharmacopeia and magic. They named everything and, among others, the plants which, due to their qualities, were curative, terrible poison or simply delicious. The domestication of the plants by means of agriculture has destroyed, in part, this close relationship between men and nature. I
n Mugaritz, with the scientific and aesthetic help of biochemist Unai Ugalde, literally leaked by writers Hasier Etxeberria and Miguel Sánchez-Ostiz and advised by botanists of the Aranzadi Society of Sciences, Iñaki Aizpuru and Paco Garín, we have recovered a selection of 50 wild plants, and we offer an original cookbook, which modestly aims to begin a new dialogue with chlorophyll. But one thing is for sure: it is not suitable for vegetarians.
2004 GOURMAND WORLD COOKBOOK AWARDS
BEST CHEF BOOK IN THE WORLD
BEST COOKBOOK DESIGN IN THE WORLD