By Grant Achatz

Original Publisher
Ten Speed Press
Date of publication

Recommended by

Dakota Weiss

Executive Chef and owner of Estrella

Everything about this books screams out AMAZING! From the recipes to innovation to the photography. This cookbook has a home on my coffee table so that I can flip through it at any given moment and be stuck by awe.

Lisa Q. Fetterman

Cofounder and CEO of Nomiku

One recipe requires a step that's a month long. This is definitely an aspirational book and totally transforms the way you think about your approach to food.

Adam Reid

Head Chef, The French at The Midland Hotel, Manchester

This opened my eyes to a different world of food, in theory over complicated but it works so well and blows you away in its complexity.

Matt Gillan


This is my favourite book in my collection. I'm amazed at how many ingredients are combined to create the food of Alinea.

Alan Murchison

Retired chef, duathlete and performance nutrition specialist

Had the pleasure of dining there before it was famous. One word. Book & food both EPIC.

David Higgs

Chef, restaurant owner and partner

Alexander Rozin

Professor in the Department of Music Theory, History, and Composition

Lorenzo Cogo

Chef and owner of EL COQ restaurant – one Michelin Star in Italy

Barry Smith


Andrew Scott

Executive Head Chef of Restaurant 56 and Sudbury House Hotel

Tom Kerridge

Owner/Chef Patron of The Hand and Flowers and The Coach, Marlow

Noam Ben-Ami

Host of Platypus (San Francisco pop-up)