We wouldn't recommend actually cooking from this book, unless you've got locust bean gum and sodium hexametaphosphate handy and a few hours to turn it into faux shark's fin. Rather, this book from chef Corey Lee is meant to inspire fellow cooks and lend an inside look at Benu, his Cal-Asian San Francisco restaurant with three Michelin stars. Lee reveals his labor-intensive recipes in full—exact temperatures in Fahrenheit and Celsius and plating notes—along with short preludes, explaining the inspiration or story behind how each dish came onto the menu. It's a thoughtful and fascinating read.

More of spring's best new cookbooks right this way.

Price: $60