We know you’ve been waiting for it. Here is our second round-up of essential plating cookbooks.
Published back in 2009, Heston Blumenthal’s cookbook still remains a stunning masterpiece today. With imaginative illustrations and incredible photography, the book is presented in three sections: History, Recipes, Science. Heston Blumenthal shares the story of his rise to fame, a mouth-watering selection of recipes from his three Michelin starred restaurant, and the science behind his culinary creations.
From San Francisco chef Corey Lee’s three Michelin starred establishment Benu – this cookbook shares a complete 33-course tasting menu – complete with their inspirations and recipes. With forewords by Thomas Keller and David Chang, and personal essays by Corey Lee himself – this cookbook takes you on a journey through the Benu chef’s cuisine influenced by his South Korean heritage and upbringing in the United States.
Daniel Patterson – owner and now former head chef of Coi in San Francisco – shares his personal account of the restaurant and his unique culinary philosophy, featuring a total of 70 recipes accompanied by narrative essays. Chef Patterson is widely respected for his original essays on food in publications like The New York Times and Lucky Peach.
From the Roca brothers Joan, Josep and Jordi is three Michelin starred Catalan restaurant El Teller de Can Roca. Originally published in Spanish in a large format, a smaller English edition has been released for the very first time. Dive into the history, philosophy, techniques, inspirations, and creative processes behind these brothers’ incredible restaurant.
Highly anticipated by the culinary community around the world, Octaphilosophy reveals the culinary philosophy of chef and artist André Chiang. Based in Singapore, Restaurant ANDRE’s menu revolves around eight elements: salt, texture, memory, purity, terroir, south, artisan, and uniqueness. Through an exploration of 365 days in his restaurant, this beautiful cookbook includes snacks, dishes, and sweets over the seasons while documenting the inspiring story and process behind each culinary masterpiece.
From the masterminds behind the now No.1 World’s Best Restaurant Eleven Madison Park is The NoMad Cookbook, featuring recipes from the duo’s other beloved restaurant The NoMad. The cookbook is in fact two books in one – the back half contains a cocktail recipe book hidden away in false pages.
Alex Atala of D.O.M. in Sao Paulo is widely regarded as one of the world’s most influential chefs. For the past 15 years, Alex Atala ventures into the Amazon seeking out indigenous ingredients to create a cuisine that is uniquely Brazilian.
A pioneer of contemporary Mexican food, Enrique Olvera is the chef behind Pujol and his more casual venture Cosme. His debut book, Mexico From the Inside Out presents his modern approach to contemporary Mexican cuisine by rethinking traditional, authentic ingredients to reveal possibilities beyond the traditional approach. The book contains over 65 recipes
Highly anticipated, chef Christian F. Puglisi’s book presents much more than your conventional cookbook. As the title suggests, rather than focusing on recipes, the book revolves around a series of “idea essays” that shed light on the ingredients, techniques, and philosophies surrounding Puglisi’s honest cuisine.
This year’s Chef’s Choice Award at the World’s 50 Best Restaurants awards went to Peruvian chef Virgilio Martinez of Central. Dedicated to showcasing the biodiversity of the Peruvian landscape, Virgilio reaches beyond the confines of his restaurant to bring it back to the table. Much like the tasting menu, the book is organized by altitude with different recipes accompanied by personal essays.
