Raw baby peas with gelatinous ginger veil and chive flowers

The ingeniousness and erudition of Andoni Luis Aduriz, mystical culinary ecologist, are patent in his invaluable book, Clorofilia, which reflects his great work rooted in vegetables and inspired by the philosophy of Michel Bras, an individual for whom he feels a burning professional passion. In this field, outstanding recipes abound—we place the Mugaritz chef among the best in the world, and not in vain—but this does prevent us from highlighting two of them: “Raw and roasted vegetables, sprouts and leaves, wild and farmed, seasoned with hazelnut butter and a generous Emmental cheese d...