Phaidon – Home to the best chefs in the world
Massimo Bottura
Rodolfo Guzman
Dan Hunter
Our chef books give you unprecedented insight into the creative processes of the world’s best chefs and highlight just what it takes to create the most innovative modern gastronomy out there today.

They uncover the personal inspirations and aspirations of some of the most creative and driven chefs on the planet - many of whom dominate the annual industry standard 50 Best Restaurants List.

Each book, always created in close collaboration with the chef, offers a profound insight and a rare glimpse into the conversations and creative processes at work in the world’s most influential kitchens.
His experimental, scientific approach to cookery at elBulli inspired a generation of ambitious chefs.

"Gastronomically, aesthetically and emotionally honest." —The Sunday Times
Aduriz is regarded as one of Ferran Adrià's most talented protégées, taking his innovative ideas in many new directions.

"A book for both food and art lovers."
—The Huffington Post
Discover the work of twelve leading chefs with this beautiful book collection. Go behind the scenes of their phenomenally successful restaurants and learn how their greatest dishes came to life.
The Brazilian head chef of D.O.M. believes that cuisine is the most important link between nature and culture.

"The photography in D.O.M. is stunning." —ABCNews
#1 chef on the 50 Best Restaurants 2016 list takes inspiration from contemporary art to create innovative dishes that play with Italian culinary traditions.

"Never Trust a Skinny Italian Chef demonstrates that food has morphed into an element of high culture." —NY Times
The Luksus at Tørst chef cut his teeth with Heston Blumenthal at The Fat Duck and René Redzepi at Noma.

"A creative, driven chef with crazy food work ethics." —René Redzepi
Chiang's menu comprises his own eight elements of gastronomy: salt, texture, memory, purity, terroir, south, artisan and uniqueness.

"With so many irresistible recipes to choose, we're in our element." —Wallpaper*
The pioneering chef uncovering and updating the Chile's indigenous cuisine.

"It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times
The chef behind the UK's #1 restaurant.

"I absolutely love this restaurant - it is unpretentious, simple, warm, and delicious." —Daniel Humm
Chef-owner of Australia's #1 restaurant, Brae (Australian Financial Review)

"Half the glory of dining at chef Dan Hunter's beautiful Birregurra restaurant is listening to Tom Waits, watching the sun slip down as lunch rolls late." —The Age Good Food Guide
Lee draws from his Korean heritage and his experience in French and American kitchens.

"There are more famous chefs in the US, but few whose technical mastery is as respected." —NY Times
Peruvian chef applies modern techniques to indigenous ingredients.

"Beautifully designed book gives incredible insight into the huge natural diversity of Martínez's homeland." —
The Forager, fisher and philosopher turned the remote Fäviken into the destination restaurant.

"Wonderful, fascinating, richly designed. Shows everyday life at Faviken and its rare culinary minimalism." —Daily Telegraph
This Mexican chef's kitchen is an instrument of culture and ecology as much as cuisine.

"Coffee-table worthy... The flavors seem to leap off the page." —The Star Tribune
Patterson is one of America's most innovative chefs mentoring countless others employing a similar 'local' philosophy.

"One of the most highly anticipated releases of the year." —San Francisco Chronicle
Redzepi created his world-beating Copenhagen restaurant Noma cooking with ingredients foraged from the surrounding undergrowth.

"Noma is the most important cookbook of the year." —WSJ