Bring The World's Best Restaurants To Your Kitchen With These 18 High-End Cookbooks

If you're somebody who has taken a liking to fine dining or has a general passion for food and cooking, you know that the world of food is so much more than just that. For many around the world, food is an art and is used to tell stories about people and the places they are from. Unfortunately, not all of us can say that we'll get around to eating at a World's 50 Best Restaurant at any point.

Luckily for those of you who are brave enough to take on the endeavor at home, there are cookbooks to solve that problem. A good cookbook will get you far in the kitchen, especially when it includes recipes from a world-renowned chef at a multi-Michelin star restaurant. Some of the world's best chefs have been generous enough to reveal their secrets on pages upon pages of recipes, and we're here to tell you which cookbooks are worth you're time.

If the name Thomas Keller doesn't ring a bell, allow us to make the introduction. World-renowned chef, owner of multiple restaurants and bakeries, author, and the only American chef with three Michelin stars. "The French Laundry Cookbook" — Keller's first cookbook — is named after his famous restaurant, located in Napa, California, and contains 150 recipes exactly from the restaurant itself along with Keller's highly sought-after methods. If you haven't had the chance to visit the restaurant, this book is a step-by-step guide that will bring these perfected dishes to your own home.

The book is divided into multiple sections, including small dishes, first courses, and desserts. Moreover, Keller imparts readers with his knowledge of food throughout the book. It may be easier said than done, but following the precision and technique of one of the world's best chefs may be all you need to create the best at-home meal you've ever had.

Central, helmed by chef Virgilio Martinez, is considered the best restaurant in the world as of 2023 — and is now a cookbook that anyone can own and use. Located in Lima, the heart of Peru, this fine-dining restaurant has mastered the art of Peruvian cuisine. Martinez, who deeply roots his cooking in the Peruvian ecosystem, draws inspiration from his travels across the country to find new, exciting ingredients.

Martinez's book "Central" contains all of the same passion for authentic Peruvian ingredients, documenting the chef's search for the best ingredients with photos and personal essays. The book walks readers through recipes from Central's tasting menu so that readers can bring the experience home with them. Furthermore, readers are fully immersed in the full inspiration behind each recipe as Martinez includes exquisite photos of Peruvian landscapes and views.

Runner up to Central, Disfrutar is the second-best world-famous restaurant and is widely known not only for its amazing food but for the experience that comes with it. The restaurant is owned by a trio of chefs, Oriol Castro, Eduard Xatruch, and Mateu Casnas. Together, the three of them have also written two, multi-volume cookbooks that encapsulate the beauty of Disfrutar.

The first of these two books, "Disfrutar Volume I," includes all recipes from the trio of chefs from 2014 to 2017. The recipes are written out down to the slightest detail, including those that call for less commonly seen techniques. If you're wondering how you could ever recreate such fine dining experiences yourself, the answers are in this book.

"Disfrutar Volume II," meanwhile,  includes recipes from the following years 2018 to 2020. As one might imagine, the sheer volume of these books is enough to impress on its own. Given the nature of Disfrutar and the delicacy of these recipes, both cookbooks are on the steeper side. If you want to talk about a good bang for your buck, however, these books are essentially the keys to the minds of some of the greatest chefs of our time.

"The Korean Cookbook" by Junghyun Park is the only cookbook you'll ever need to recreate the best Korean dishes at home. With a staggering 350 recipes, from Korean pantry staples to rice and noodle dishes, to stews, there are no limits when it comes to this book. Park, owner of the famous restaurant, Atomix, is a Korean native who brought his skills and passion for Korean cooking to New York where he has since become one of the most well-respected chefs of his time.

More or less, what we're trying to say is that you can't go wrong with any of these recipes. Years of knowledge and practice have been poured into these recipes, making the book appealing to everyone from novice cooks to experts. If you've never tackled Korean, this book is the place to start.

Few, if any, have had as big of an impact on Nordic cuisine as famous chef René Redzepi. Redzepi is known to have reinvented a sort of new Nordic cuisine, and his renowned restaurant Noma has been named the world's best restaurant numerous times. "Noma: Time and Place in Nordic Cuisine" offers audiences a glimpse into Redzepi's mind as well as a glance behind the curtains of the world-famous restaurant.

In addition to the 90 recipes included in the book, there are some 200 high-resolution photos of each finished dish. Readers will know how to follow each recipe to a tee, but more importantly, you'll get to see and understand Redzepi's thinking behind each ingredient, each step, and the dish as a whole.

For all of our self-proclaimed grill masters in the house, "Etxebarri" by Juan Pablo Cardenal combines fine dining with grilling to make for a cookbook that is guaranteed to elevate home grilling. This cookbook is based on the famous Asador Etxebarri restaurant that is located in Spain and owned by Bittor Arginzoniz. Arginzoniz is the mastermind behind it all and is definitely someone you want grilling advice from.

Every single thing cooked at Etxebarri has been touched by the grill, and the recipes in this cookbook are no exception. Etxebarri includes recipes for meats, every seafood imaginable, and even desserts that can be made on the grill. You'll get to know the food, and the man behind the grill as well in this thorough book that includes endlessly diverse recipes for your own enjoyment.

If you think that dietary restrictions might get in the way of the fine dining experience, Eleven Madison Park is living proof of the contrary. Located in the heart of New York City, this restaurant's menu is completely plant-based and boasts three Michelin star ratings. In even better news, owner and chef Daniel Humm has written "Eleven Madison Park: The Cookbook" for fans to take the fun home with them.

This cookbook is organized by seasonal dishes, including more than 125 recipes, to reflect the ever-changing menu of the restaurant. Readers are sure to enjoy more than the food alone, with pages filled with beautiful imagery of plated dishes and ingredients to make for a holistic reading experience that is thought to make it more than just a cookbook.

You're going to want to take a page or two from Hiroyasu Kawate's "Technique of Meat Baking," which dives into the nitty gritty details of the unsuspectingly difficult task of cooking meat of all sorts. Kawate is no amateur when it comes to the topic – his restaurant Florilège, a French restaurant located in Tokyo, sits amongst some of the best restaurants in the world.

While you might be wondering how meat baking alone could fill up an entire cookbook, Kawate has a lot to say – and readers have a lot to find out. From the best tools to the fine details of each and every cut of meat you could think of, "Technique of Meat Baking" is diving into it all. There are plenty of nuances to this subject, and this cookbook is perfect for home chefs who are looking to perfect their techniques and gain endless knowledge on the subject.

What's better than a cookbook written by one of the world's best chefs? A cookbook that is written by three of them. "MIL" by Pia Leon, Virgilio Martinez, and Malena Martinez can only be described as an epic food journey that is brought to us by three iconic chefs and restaurateurs. Pia Leon herself was the head chef at the world-famous Central and has since opened her own restaurant, Kjolle.

Leon was not awarded the title of the World's Best Female Chef of 2021 for nothing. Her food and recipes are backed by thorough research and are embedded in efforts to produce as much waste as possible. As MIL will tell readers, food is much more than what we see in front of us or on the page, it is rather a piece of a larger story.

"Den: The Evolving Tokyo-Japanese Cuisine" is a cookbook for everyone – written by world-famous chef, Zaiyu Hasegawa and intended to be for cooks of all levels. Hasegawa's approach to his cookbook closely follows the approach that his famous restaurant, Den, takes to Japanese food and food generally. Den operates under the belief that fine dining can be for everyone and is known for its welcoming, laid-back atmosphere.

Hasegawa infuses this value into the cookbook, hoping to spread his message that homemade dishes are truly a love language. Readers should not be intimidated by the status of the restaurant itself, as the cookbook takes a straightforward approach to the delicacies served at the establishment. If you're curious about Japanese cooking, this is the perfect place to start your exploration of the delicious and diverse cuisine.

We've all heard of Asian fusion, but are you familiar with Swedish-Asian fusion? Swedish chef Bjorn Frantzen has created one of the most unique marriages of cultures in his restaurant Frantzen, where Nordic cuisine is infused with hints of traditional Asian cuisine. In the cookbook "World-Class Swedish Cooking," written by Frantzen himself, this chef's work is put on full display for readers to recreate at home.

There is something to be said for a cookbook that so seamlessly pulls together traditions from two different cultures, but Frantzen has done it. With an impressive array of entrees, starters, and desserts, this book will certainly keep you busy in the kitchen. Even better, it'll keep you inspired with first-hand knowledge and stories from the minds behind the recipes.

Jeremy Chan caught the world's attention in 2021 with Ikoyi, the world's best restaurant that is a product of a star-studded, multicultural partnership. Chan, alongside his friend and co-founder Ire Hassan-Odukale, has created a tasting menu that is influenced by the pairs' Chinese and Nigerian roots – as well as their shared British influence.

In "Ikoyi: A Journey Through Bold Heat with Recipes", the cookbook version of this restaurant, readers catch a look into the stories behind the chef's cooking as he traveled to various parts of the world for inspiration for many of his dishes. With many foods being so regionally inspired, some of the ingredients that this book's recipes call for may be harder to find than others, but don't let it discourage you.

Tim Raue has a lot to say in his cookbook, "My Way: From the Gutters to the Stars". Based out of Berlin, Raue has had quite the journey to the top of the food chain (literally), with his two-star Michelin restaurant that has been impressing visitors since 2010. Despite having German roots, much of Raue's cooking is inspired by a fusion of Asian cuisines.

His cookbook is an ode to both his personal story, as well as the food that Raue has made along the way. Readers are in for a visual experience of the destinations that inspired many of the 70 included recipes, namely Singapore. The recipes are broken down by starters, and dim sum, to fish, poultry, and meat. Raue also includes 45 "essential" recipes that every chef needs, including broths and sauces.

Nick Bril is the star of the show in his cookbook, "Nick Bril 33." Bril is a two-star Michelin chef and the owner of the world-famous restaurant The Jane. Bril's story is captivating, as his experiences expand far beyond the restaurant business. As a professional DJ in addition to being a top chef, Bril's musical career has taken him all over the world – and it shows in his inspiration for dishes.

While the book only contains 33 recipes, the dishes include a wide variety of cuisines. Not only is it diverse in cuisine, but Bril is bringing food for every occasion. From fine dining to comfort food, and everything in between, he has a recipe for everything. If reading this book is anything like eating at one of the best restaurants in the world, then it's worth every penny.

If you've been waiting for a cookbook that covers Mexican cuisine, we've read your mind with this one. "Rosetta" is written by Elena Reygadas, named after her famous restaurant located in Mexico City. Reygadas' approach to Mexican food is nothing short of exciting, as she finds ways to make even basic dishes a unique delicacy.

This approach is what earned her The World's Best Female Chef of 2023 award, and her methods are at the tips of your fingertips in her first cookbook. As with most chefs of her caliber, Reygadas goes beyond the food with this book. Rosetta is an ode to Mexican food, ingredients, and the stories behind every recipe, and it definitely belongs in your kitchen if you're looking to expand your cooking horizons.

The title of this book speaks for itself, written by Jorge Vallejo – the owner of one of the top ten best restaurants in the world. "Quintonil: Food As An Agent of Change" is named after Quintonil, another Mexico City favorite and an exquisite display of the beauty of Mexican culture and cuisine. The same can be said for this cookbook, which follows the nine years of history behind the esteemed restaurant and can be ordered in Spanish or English.

The recipes included in this cookbook come straight from the source and are followed by stories by chefs that have impacted Vallejo's journey to fame. A book that highlights Mexico's diversity is what this book is first and foremost, and readers will be sure to find beauty in every page alongside delicious recipes.

"Mauro Uliassi Meets Giovanni Gaggia: Art – Food – Cooking", is just as much a work of art as it is a cookbook. The two authors are both artists in their own right – one a contemporary artist and the other a famous chef and restaurant owner. The man behind the food, Mauro Uliassi, is the head chef at Uliassi in Senigallia, Italy.

It isn't every day that you can take home a cookbook with recipes for some of the world's finest Italian dishes to be recreated at home. If you can peel your eyes away from the beautiful art long enough, you'll find that Uliassi has handed readers the keys to his restaurant experience. From some of the most exquisite seafood to delicious pastas, there is something for everyone in this Italian cookbook.

"The Family Meal: Home Cooking with Ferran Adria" might be the quintessential cookbook for those who are truly looking to get the restaurant experience at home. There is truly nothing fancy about this book, which is comprised of 31 meals that are intended to be simple for the home cook. While Adria might be the head chef and owner at one of the most widely recognized restaurants in the world, his cookbook is made to be accessible for everyone.

Each of the 31 meals is made up of three distinct meals or courses and can be adjusted for a wide range of people. If cooking is intimidating to you, this is the perfect place to start. Every step of the recipe is captured in photograph form, so readers see what they should be doing throughout the entire process. Adria does not want readers to fail, and this book is guaranteed to be a crowd-pleaser.