Relæ A Book of Ideas

On a tiny street in Copenhagen, Relæ is casually overturning every convention of fine dining. With its naked oak tables, bistro-style service, and humble index of ingredients (you re more likely to eat cod skin than caviar), nothing about the setting speaks of exclusivity. And yet the restaurant is unmistakably among the finest in the world. Christian Puglisi is meticulous in his technique, rigorous in his thinking, and even more impressive humble in his delivery. The result is exactly what you see here: food that is artful, challenging, understated. This cookbook, like its namesake, is a delicious revolution.  
Dan Barber, chef of Blue Hill and author of The Third Plate

With this book, Christian Puglisi demonstrates why he s one of the most influential contemporary chefs in the world. Since Relæ s inception, we ve seen his ideas and aesthetics emulated in kitchens from New York to the very north of Sweden. Now we have the definitive document of his accomplishments, a book that shares his modern, daring, and singular concepts. An instant classic and, dare I say, a masterpiece.  
René Redzepi, chef of Noma and author of René Redzepi: A Work in Progress

Copenhagen chef Christian Puglisi turns the cookbook form inside out with his first cookbook. Named after his restaurant, Relae is more a series of philosophical essays than a standard cookbook (although it does have recipes). If you've got a restaurant aficionado on your list, this is the glossy chef book they'll want this year.