Borago - Coming From The South

Borago: Coming from the South introduces the world of high-end Chilean gastronomy through internationally acclaimed chef Rodolfo Guzman of the Santiago restaurant Borago. The book is presented as a window into his approach to cooking with native Chilean ingredients, alongside reflections on the country’s geography and produce.

Centred on Borago’s dynamic tasting menu, it explores a creative process described as wildly imaginative, with courses that may be reinvented mid-service. Alongside Guzman’s narratives, the book includes previously unpublished notebook sketches of dishes and ideas, plus landscape and food photography that highlights Chilean culture and cuisine. It concludes with a selection of 100 recipes, both savoury and sweet, chosen exclusively from Borago’s menu.

Key details

• By chef Rodolfo Guzman of Borago
• Focuses on high-end Chilean gastronomy
• Features narratives on Chilean geography and ingredients
• Includes never-before-published notebook sketches and creative notes
• Contains landscape and food photography
• Includes 100 savoury and sweet recipes selected from Borago’s menu

Synopsis

Chef Rodolfo Guzman presents the cuisine of his Santiago restaurant Borago, where a dynamic tasting menu is created using native Chilean ingredients. The book brings together his narratives on Chilean geography and produce, unpublished notebook sketches that capture dish ideas and creative processes, and photography of landscapes and food.

Completing the collection is Guzman’s selection of 100 recipes, spanning savoury and sweet dishes, chosen exclusively from the menu at Borago.