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.
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.
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.
This is my favourite book in my collection. I'm amazed at how many ingredients are combined to create the food of Alinea.
Retired chef, duathlete and performance nutrition specialist
Had the pleasure of dining there before it was famous. One word. Book & food both EPIC.
Host of Platypus (San Francisco pop-up)
Chef, restaurant owner and partner
Owner/Chef Patron of The Hand and Flowers and The Coach, Marlow
Executive Head Chef of Restaurant 56 and Sudbury House Hotel
Professor in the Department of Music Theory, History, and Composition
Chef and owner of EL COQ restaurant – one Michelin Star in Italy