The must-read books list for those who want to know what Salvador Dali ate and drank, where and thanks to whom all the most creative and modern cooking techniques came to us, and be inspired by the incredible life stories of people who, despite any difficulties, were able to succeed in life and their profession.

The Great Culinary Dictionary, Alexandre Dumas

Dumas wrote his &quot;gastronomic dictionary&quot; in 1873, wanting to bring together his favorite stories related to cuisine, as well as the recipes that he followed and used. Thus, &quot;The Great Culinary Dictionary&quot; is not written only by a writer but also by an excellent chef and gourmet Dumas. &nbsp;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.

Bullipedia - Ferran Adria, Albert Adria

It is not the one, but a whole books collection (over 20) by the Adri&agrave; brothers. They are creators of molecular cuisine at El Bulli restaurant, to which today the entire gastronomic world owes almost all cooking techniques and their team, which can rightfully be considered part of the history of gastronomic literature even today. Starting with a book on coffee to a bartending and cocktails book; &nbsp;from the cuisine origins to restaurant management; from bread to nutritional science; - each book is an encyclopedia, a &ldquo;sea&rdquo; of knowledge accumulated by Adria and their employees over the years, first in a restaurant, and now in the El Bulli Research Science Center, founded by Ferran and Albert in the early 2010s.

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Noma: A Work in Progress, Rene Redzepi

This book is nothing more than the personal diary of Rene Redzepi, the creator and chef of the legendary restaurant Noma, about how he went through the year before opening his new restaurant Noma 2.0. The book contains the chef&#39;s innermost thoughts: fears, anxieties, lack of confidence in ideas, and behind the scenes of his creative processes: how to find inspiration, how to create a new dish and find the right ingredients. This book is an excellent opportunity to experience the chef in the &quot;first-person,&quot; not only the restaurant&#39;s opening but all those &quot;ordeals&quot; of the soul that can overwhelm him at this time.

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When a Dish Makes History, Susan Jung, Howie Khan, Christine Muhkle

A book that everyone needs. In simple drawings and a small but extremely informative text, the whole history of haute cuisine, from the very first creations of Escoffier to contemporaries like Riccardo Camanini or the Roca brothers, is told. The book aims to acquaint the reader with the history of the development of haute cuisine through the most iconic creations of the most prominent and notable chefs in history.

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It is probably the most beautiful, vibrant, and memorable book on this list but in the whole gastronomy world. According to The World&#39;s 50 Best, the authoritative guide, the number one world restaurant&#39;s chef in this book tells about the value of the product and its seasonality, about what locality is, and how to work with it. Also, Mauro shares where he gets inspiration and how he creates his masterpieces. The book contains numerous memories of Mauro of his native Argentina and his second home - Italy, as well as an ode to France, which sheltered him and became the place where his career really blossomed, like flowers in the dishes of his restaurant Mirazur.

Eleven Madison Park: Revised and Unlimited Edition, Daniel Humm

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. 
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10 Lezioni di Cucina, Niko Romito, Laura Lazzaroni

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.

Borago: Coming from the South, Rodolfo Guzman

Rodolfo Guzman is a phenomenon of Latin American cuisine, a man who managed to turn his native Santiago de Chile&#39;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 &quot;empty&quot; restaurant, debts, and loans, and what helped him cope with all the problems on the way. It is not only the chef&#39;s confession but also the person who managed to overcome even the most challenging and insidious circumstances. 
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Les Vins and Les Diners de Gala, Salvador Dali

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 Cadaqu&eacute;s.

Where Chefs Eat, Warwick and Others

At the end of our shortlist, a book will become a wonderful gift, it seems, for any person. Where chefs eat is a collection of restaurants, bars, and other establishments, divided by country and city, with advice from the most famous chefs. So, Alan Passard will tell you where to eat the best onion soup, and Andreas Caminada will reveal the secret place with the best fondue in Switzerland. If you are looking for new places for lunch or dinner, why not be guided by the best of the best&#39;s opinion?

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

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