Internationally acclaimed star chef Rodolfo Guzman of Borago introduces the exciting world of high-end Chilean gastronomy."It isn't every day that a restaurant knocks your socks off, but Borago managed it with ease." -Financial TimesChef Rodolfo Guzman serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Borago, 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 Guzman's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Borago.
"Beyond the flavours and products that have represented Chile, there are others that, although Chilean, were displaced due to disaffection or lack of knowledge. The result of so much effort is Borago, one of the best restaurants in the world." - Andoni Luis Aduriz "Thanks to Rodolfo Guzman, the new Chilean cuisine connects the missing dots and reboots - linking the submerged history, the battle of the present, and the future on the horizon. He has a unique, positive, dissident voice. Borago's wings are quivering. And the Guzman tornado is brewing. Wherever you are, enjoy the ride." -Andrea Petrini "It isn't every day that a restaurant knocks your socks off, but Borago managed it with ease." -Financial Times
Rodolfo Guzman is a native Chilean who has cooked in globally renowned restaurants, including Mugaritz. Since he opened Borago 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!