These are the cookbooks by the chefs listed in the top 100 restaurants of the world.
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Alinea - USA. Ranked #21 in the top 100 restaurants of the world 2017.
Ranked #15, 2016
Ranked #26, 2015
Ranked #9, 2014
Ranked #15, 2013
Ranked #7, 2012
Ranked #6, 2011
Ranked #7, 2010
Ranked #10, 2009
Ranked #21, 2008
Ranked #36, 2007
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.
D.O.M - Brazil. Ranked #16 in the top 100 restaurants of the world 2017.
Ranked #11, 2016
Ranked #9, 2015
Ranked #7, 2014
Ranked #6, 2013
Ranked #4, 2012
Ranked #7, 2011
Ranked #18, 2010
Ranked #24, 2009
Ranked #40, 2008
Ranked #38, 2007
Ranked #50, 2006
"Whenever I see that Dos Equis commercial - 'the most interesting man in the world' - I always think, no, that's not true. The most interesting man in the world is Alex Atala." - David Chang
"A cuisine unlike anything I've ever had in my life." - Daniel Humm, Eleven Madison Mark
"I believe that cuisine is the most important link between nature and culture." - Alex Atala
At D.O.M. in Sao Paulo, widely regarded as one of the world's best restaurants, you won't find the traditional staples of fine dining on the menu. For the past 15 years, acclaimed chef Alex Atala - a native of Brazil and the only chef named one of TIME magazine's 100 Most Influential People in the World in 2013 - has refused to import any ingredients traditionally found in the European kitchens where he once trained. Instead, Atala scours the lush bounty of the Amazon for indigenous produce and proteins, crafting a cuisine that is steeped in classical techniques yet distinctly and uniquely Brazilian.
D.O.M.: Rediscovering Brazilian Ingredients is Atala's first major cookbook. Here, he offers an in-depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm with Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk; Lamb Hind Shanks with Yam Puree and Pitanga; and Priprioca, Lime, and Banana Ravioli. 150 stunning color photographs bring each dish to life and reveal the lush, vibrant landscapes of Atala's Brazil. The result is an immersive experience that transports readers into the streets of Sao Paulo and the rain forests of Amazon. Also featuring an introduction by chef Alain Ducasse, D.O.M.: Rediscovering Brazilian Ingredientsexplores the mind of one of the world's best chefs as he captures flavors that can be found nowhere else in the world.
Eleven - USA. Ranked #1 in the top 100 restaurants of the world 2017.
Ranked #3, 2016
Ranked #5, 2015
Ranked #4, 2014
Ranked #5, 2013
Ranked #10, 2012
Ranked #24, 2011
Ranked #50, 2010
Eleven Madison Park is one of New York City's most popular fine-dining establishments, and one of only a handful to receive four stars from the New York Times. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world.
ELEVEN MADISON PARK: THE COOKBOOK is a sumptuous tribute to the unforgettable experience of dining in the restaurant, where the latest culinary techniques are married with classical French cuisine. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli. ELEVEN MADISON PARK is sure to be one of the most talked-about cookbooks of 2011.
Faviken - Sweden. Ranked #57 in the top 100 restaurants of the world 2017.
Ranked #41, 2016
Ranked #25, 2015
Ranked #19, 2014
Ranked #34, 2013
Ranked #34, 2012
Faviken is the first major cookbook by Magnus Nilsson, the 28-year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. It has recently been called "the most daring restaurant in the world" by Bon Appetit. In Faviken, Nilsson writes about how he only cooks with ingredients that are raised, farmed and hunted in the immediate vicinity of his remote restaurant. The food served at Faviken - from the dairy to the meat to the vegetables - is harvested, butchered and preserved by hand using the most natural and primitive methods possible, and Nilsson is in factor of simple cooking methods such as roasting over open coals. This approach results in the highly creative food and intense flavors of which, far from seeming traditional, are remarkable.
Faviken features 100 recipes and 150 color photographs, featuring the finished dishes, unique local ingredients and beautiful landscapes of the farm. The book will inspire chefs and food-lovers to think differently abut the ingredients that are available to them. Many of the basic recipes for yogurt, bread, vinegar, pickles and preserve are straightforward enough for anyone to attempt at home, and the advice on the natural preservation methods can be followed by anyone. The book also includes an introduction by food writer Bill Buford.
Mugaritz - Spain . Ranked #9 in the top 100 restaurants of the world 2017.
Ranked #9, 2016
Ranked #6, 2015
Ranked #6, 2014
Ranked #4, 2013
Ranked #3, 2012
Ranked #3, 2011
Ranked #5, 2010
Ranked #4, 2009
Ranked #4, 2008
Ranked #7, 2007
Mugaritz in northern Spain, has long been considered one of Spain's most influential restaurants, and Andoni Aduriz one of its most talented and creative chefs.
Mugaritz was recently voted number three in the S. Pellegrino World's 50 Best Restaurant Awards. Aduriz has been called a "genius" by 'Food and Wine Magazine', and "a cult figure among Europe's young avant-garde Chefs." In 'Mugaritz', his first major cookbook, Aduriz reveals for the first time the creative process behind his dishes, wile featuring 70 recipes sure to inspire chefs and food lovers around the world.
Anduriz is well known for his interest and knowledge of nature, his embracing of new techniques, and his collaborations; all visible in this beautiful, richly illustrated cookbook. 'Mugaritz' is organized into thematic chapters about the history of the restaurant, it's relationship with nature, the new culinary language that Aduriz has developed, the techniques behind the dishes, and the experience of the guest.
Each chapter is illustrated with exclusive Mugaritz archive material, and atmospheric recipe photographs. This is a must have book for anybody interested in fine dining, avant garde cusine, creativity and food culture. 'Mugaritz' will be one of the most talked about cookbooks of the season.
Noma - Denmark . Ranked #5 in the top 100 restaurants of the world 2016.
Ranked #3, 2015
Ranked #1, 2014
Ranked #2, 2013
Ranked #1, 2012
Ranked #1, 2011
Ranked #1, 2010
Ranked #3, 2009
Ranked #10, 2008
Ranked #15, 2007
Ranked #33, 2006
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.
Restaurant André- Singapore. Ranked #14 in the top 100 restaurants of the world 2017.
Ranked #46, 2015
Ranked #37, 2014
Ranked #38, 2013
The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list.
Headed up by chef-owner André Chiang, Restaurant André's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, pure, terroir, south, artisan and unique.
Octaphilosophy, explores 365 days in his restaurant. Including dramatic snacks, precisely crafted dishes and meticulous sweets over each season, and documented the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the French culinary preference for produce, producers and seasonality.
Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent.
Quay - Australia. Ranked #95 in the top 100 restaurants of the world 2017
Ranked #98, 2016
Ranked #37, 2014
Ranked #48, 2013
Ranked #29, 2012
Ranked #26, 2011
Ranked #27, 2010
Ranked #46, 2009
While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity. In his new book, Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species.
Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.
About the Author
Peter Gilmore has been the executive chef of Quay restaurant since August 2001 and in that time has elevated the restaurant to 3-hat status for the past 8 years. Peter's creative and original food has brought Quay international accolades and the restaurant was recently ranked one of the top 50 restaurants in the world.
His unique philosophy is 'food inspired by nature' and he encapsulates this in his picture perfect dishes that celebrate nature's beauty and diversity.
Quay - Australia. Ranked #98 in the top 100 restaurants of the world 2016
Ranked #37, 2014
Ranked #48, 2013
Ranked #29, 2012
Ranked #26, 2011
Ranked #27, 2010
Ranked #46, 2009
From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated, ground-breaking book.
Quay’s stunning design and photography perfectly echoes Peter’s nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay.
Peter’s recipes, including the irresistible eight-textured chocolate cake and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a show-stopping dish, or simply enjoy the visual and culinary journey.
‘I am inspired by nature and have coined the term nature-based cuisine to describe my food. Nature offers us so much diversity - a natural elegance and beauty - and it is the organic nature of food, its textures and flavours that is at the heart of my cooking’
The French Laundry - USA. Ranked #68 in the top 100 restaurants of the world 2017.
Ranked #85, 2016
Ranked #50, 2015
Ranked #44, 2014
Ranked #47, 2013
Ranked #43, 2012
Ranked #32, 2010
Ranked #12, 2009
Ranked #5, 2008
Ranked #4, 2007
Ranked #4, 2006
Ranked #3, 2005
Ranked #1, 2004
Ranked #1, 2003
In this, his first book, Keller shares 150 of his innovative, intensely flavor-focused recipes. Over 200 photographs capture the visual impact of Keller’s extraordinary food, his purveyors and the charm of the restaurant.
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