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Review ------ For the über-serious gourmet, there's no better choice than Arzak Secrets. The genius of Juan Mari Arzak can only be truly appreciated by someone who loves to experiment with techniques and flavors...But don't think this title is just for the professionals. Any dedicated cook willing to explore the creative development and innovation behind Arzak's dishes will be duly rewarded. It is a testament to the work of art a meal can become. -- Jenny Hartin, The Tastebook Could this book really be the gateway to showing every chef and caterer how three-star cooking could be theirs? The photography is stunning. The variety is near-overwhelming - a feast of playful and intense culinary creativity. Expansive and beautiful, Arzak Secrets is more likely to suit those looking to take their techniques to new heights and who aren't intimidated by anything or anyone. For those looking for an in into Arzak, though, this incredible tome might just live up to its mysterious name. --The Caterer, February 2016 Foie gras totem with love-in-a-mist is now at your fingertips. Arzak's science-geeky tome on the modernist Basque cooking he pioneered at his legendary San Sebastián restaurant is finally available in English. Weekend project, check. -- The Tasting Table Sculptural, delicate and as visually striking as they are exquisite, Arzak's dishes epitomise craftsmanship and creativity. He has been hailed as 'the most important figure in Spanish cooking' by super-chef Ferran Adria. Combining the theatricality of a matador with the intricacy of a bailaora's footwork and the country's poetic flair, these recipes are sources of inspiration, although braver cooks may wish to try them at home. --The Lady Arzak Secrets lifts the lid on fabled three Michelin star recipes. It is for those who are not only interested in recipes but also want to know more about the creative decisions that lead to innovation. Highly complex and continually pushing at the frontiers Arzak Secrets is not a book that lends itself to plagiarisation in the home kitchen. It is, however, a revelation for those with a passion for high-end tronomy. --Shropshire Star About the Author ---------------- Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th 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 in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrìa 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 influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adrià, who took the techniques pioneered by Arzak to new heights.