Signature Dishes that Matter

The all-new, completely revised third appearance of the global restaurant guidebook that has sold more than 200,000 copies. Forget the restaurant guides with entries chosen by a panel of ‘experts’. This 1,184-page guide is by the real specialists, featuring over 7,000 recommendations for more than 4,500 restaurants in more than 70 countries from more than […]

Aska is the first book from chef Fredrik Berselius, who was awarded two Michelin stars within six months of opening his restaurant in 2016. This chef monograph takes the reader on his journey to New York City from Sweden, finding a 1860s Brooklyn warehouse, and conceiving of every aspect of his restaurant, far beyond the […]

René Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress: Notes on Food, Cooking and Creativity. Three books in one, a journal, recipe book and flick book, A Work in Progress recounts the day-to-day life at Noma – from the trials […]

Fermentation is moving away from the school of faddish wackiness to a greater understanding of the benefits that the flavour profile can give food and the health benefits of eating fermented foods. Noma, the Copenhagen restaurant of René Redzep, has been one of the instigators in this culinary appreciation. Every dish at Noma includes some […]