Borago: Coming from the South
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 Times
Chef 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.
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