10 Books on Wine and Food, Chefs and Restaurants That Everyone Should Read

Dumas wrote his "gastronomic dictionary" in 1873, wanting to bring together his favorite stories related to cuisine, as well as the recipes that he followed and used. Thus, "The Great Culinary Dictionary" is not written only by a writer but also by an excellent chef and gourmet Dumas.  It became a reflection of the time spirit he lived in, the representation of what people loved and cooked, and an actual historical manuscript that forever captured the chic and gloss of French royal cuisine, which gave the beginning to all Fine Dining afterward.

Swiss chef Daniel Humm is perhaps the main perfectionist among modern chefs. In his new book, he collected the most important, iconic, and beloved recipes of his entire career and added a comment for each: about New York, about himself, about visitors of Eleven Madison Park, or an important event associated with a particular dish. Aesthetics on the verge of geometry - this is how you can describe in three words what Humm does, and the book will appeal to those who prefer elegant and thoroughly verified Fine Dining and high-quality literature about it.
 

This is a must-read book for every chef, critic, or anyone interested in visiting Fine Dining restaurants. Winner of 3 Michelin stars, Italian chef Niko Romito in his book reflected not only his vision of cuisine, but also spoke about bread as the head of everything, about the degustation art and the salle teamwork, and most importantly about ethics and health as the key elements of not only Fine but absolutely any Dining. This is a book that awakes consciousness in a new generation of chefs and their clients.

Rodolfo Guzman is a phenomenon of Latin American cuisine, a man who managed to turn his native Santiago de Chile's cuisine into a national treasure and a real international trend. The book, written entirely by the chef himself, is a frank story about how Rodolfo sees cuisine, brings his ideas to life, and day by day creates his own bold, extremely unusual dishes that always pay tribute to the place and traditions. Moreover, this story is honest because Rodolfo talks without embellishment about how he survived the crisis of an "empty" restaurant, debts, and loans, and what helped him cope with all the problems on the way. It is not only the chef's confession but also the person who managed to overcome even the most challenging and insidious circumstances.
 

The publication is in two volumes: the first is devoted to the food, recipes, favorite restaurants of the couple Salvador Dali and Gala, and the second to their favorite wines and chateau they visited. The books were compiled and written by Salvador personally as diaries of their gastronomic trips and memories, so they contain not only his texts but also drawings, paintings, and statuettes of his hand, entirely dedicated to the theme of food and wine. Thanks to these books, each reader has the opportunity not only to get acquainted with the latest masterpieces of the Spanish surrealist but also to find out what kind of cava he liked to drink, how he cooked lobster, and what vineyard in Burgundy he considered his second home after his summer residence in Cadaqués.