Some books for the professionals (mostly fine dining restaurants):
Albert Adria - "Tickets Evolution"
Jason Atherton - "Pollen Street Social"
Kobe Desramaults - "Kobe Desramaults"
Hendrik Dierendonck - "Carcasse"
Leonor Espinosa - "Leo el Sabor Ancestral y Moderno"
Will Goldfarb - "Room for dessert"
Brooks Headley - "Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious"
McMillan + Morin - "Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts"
Junichi Mitsubori - "Kado: The New Art of Wagashi"
Mouratoglou + Carré - "Mazi: Modern Greek Food"
Redzepi + Zilber - "The Noma Guide to Fermentation"
Stone + von Hauske - "A Very Serious Cookbook: Contra Wildair"
Teo
