Konstantin Filippou

This arresting and remarkable book comes from a Vienna restaurant that has won great acclaim over the last several years. The chef, whose training includes stints around Europe at places such as Arzak and Gordon Ramsay, draws extensively on his Greek heritage. But he is also intrigued and inspired by the work of cooks from around the world, paying attention to new techniques and presentations and turning them to humble ingredients of the farm and seashore.

Lamb’s tongue and marrow with kumquats and carrot-turnip-celery root gremolata; cod and pork belly with saffron aioli; gnocchi with cured venison, goat cheese, and spinach.

The book has been prepared with the aid of Lotta (design) and Per-Anders (photography) Jorgensen of Fool magazine and is visually stunning.

In English. Color photographs throughout. Hardcover.