Culinary Books

El Bulli - Spain. Ranked #2 in the top 100 restaurants of the world 2010.

Ferran Adria voted 'Chef of the Decade' by Restaurant Magazine.

For the first time, "A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria" allows unprecedented access to one of the world's most famous, sought after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted Best Restaurant in the World by a panel of 500 industry professionals, elBulli has been at the very forefront of the world restaurant scene Ferran Adria became head chef in 1987.

Code: 101034

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Price: $59.95

Alinea - USA. Ranked #7 in the top 100 restaurants of the world 2010.

The dishes at Grant Achatz's award-winning Chicago restaurant Alinea are entirely new, yet what diners taste often resurrects their most cherished food memories.

Achatz has said that flavor is memory, and of all the ways in which Alinea appeals to the senses, it's flavor that he has harnessed and reinvented in a kitchen that never rests on its laurels.

Code: 100460

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Price: $70.00

The French Laundry - USA. Ranked #32 in the top 100 restaurants of the world 2010.

Bouchon cooking is about elevating to elegance the simplest ingredients, because the best food isn't necessarily what is served at white-tablecloth restaurants

Code: 7815

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Price: $99.00

Curated by Ferran Adrià, Mario Batali, Shannon Bennet, Alain Ducasse, Fergus Henderson, Yoshihiro Murata, Gordon Ramsay, René Redzepi, Alice Waters, and Jacky Yu

•10 of the best chefs of today reveal who the 100 chefs of tomorrow will be

•Provides unique insights into the incredible variety of culinary talent working today in places as diverse as Paris, Copenhagen, Kyoto, New Orleans, Bilbao, and Beijing

•Includes menus and recipes from each emerging chef, all illustrated in full colour alongside images of their kitchens and restaurants

•The first food book of its kind, Coco is an invaluable cookbook and a unique overview of contemporary gastronomy

Code: 101180

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Price: $39.95

Le Gavroche - UK. Ranked #92 in the top 100 restaurants of the world 2010.

The egg is the simplest and most complete food perfect for singles and couples for a cosy evening in, versatile enough for the quickest of meals to the smartest of dinner parties, the favourite of patissiers and dessert chefs.

Code: 4371

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Price: $24.95

El Bulli - Spain. Ranked #2 in the top 100 restaurants of the world 2010.

*Latest Version Available in English

Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today.

El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses.

Now this exceptional, professional book and CD-ROM are available and contain the creations of El Bulli from 2003 until 2004.

This new volume includes the catalogue and the evolutionary analysis of each one of these years.

In this fabulous new book there is a multitude of new techniques, concepts, recipes and presentations.

The CD that accompanies El Bulli 2003-2004 contains a new photographic gallery with respect to the years 2003-2004, and new search parameters.

But if you want a reservation, get in line- It accommodates only 8,000 diners a season and with 800,000 people calling to try and book places —this equates to around 400 requests for every table!

Code: 100354

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Price: $545.00

El Bulli - Spain. Ranked #2 in the top 100 restaurants of the world 2010.


Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius.

His restaurant, El Bulli, was ranked first on Restaurant Magazine’s Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009.

Considered food’s preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, Adrià has distilled his culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf.

A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures.


The first English translation of the bestselling Lexico Cientifico Gastronomico, this book’s lexical format provides, for each ingredient or term, a definition, the ingredient’s source, and suggestions for its use.

A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today.

It is this rigorous scientific viewpoint that sets the book apart, enabling you to develop processes, tastes, and textures that give your new products a competitive edge.

Code: 100901

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Price: $99.95

Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World's 50 Best Restaurant awards in April 2010 after receiving the 'Chef's Choice' award in 2009.

Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir.

At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as 'Newly-Ploughed Potato Field' or 'The snowman from Jukkasjarvi', all painstakingly constructed to express their amazing array of Nordic ingredients.

His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine.

At the age of 32, Redzepi is one of the most influential chefs in the world.

Noma: Time and Place in Nordic Cuisine will offer an exclusive insight into the food, philosophy and creativity of Rene Redzepi. It will reveal the first behind the scenes look at the restaurant, Noma, and will feature over 90 recipes as well as excerpts from Redzepi's diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma's suppliers. The book will include 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It will also include a foreward by the artist Olafur Eliasson.

Code: 101072

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Price: $69.95

Tetsuya's - Australia. Ranked #38 in the top 100 restaurants of the world 2010.

Author: Wakuda, Tetsuya. As one of Australia's most popular and respected chefs, Tetsuya Wakuda has tempted thousands of people with his stunning cuisine. Now, with his first cookbook, he shares some of his favourite and popular recipes with us.

Code: 7065

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Price: $59.99

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The Fat Duck - UK. Ranked # in the top 100 restaurants of the world 2010.

The authoritative must-have from the culinary genius behind The Fat Duck, the restaurant named best in the world by Restaurant magazine.

Code: 100437

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Price: $299.00