Tetsuya by Tetsuya Wakuda. "Utterly overwhelming," Waxman says. Recipes like checkerboard tuna and hamachi with orange oil lay bare the techniques behind the dazzling fusion cuisine at Tetsuya's in Sydney (Ten Speed Press; $35).
Emotions Gourmandes by Frédy Girardet, in French. With the closing of Girardet's restaurant in Crissier, Switzerland, after 25 years, "people are very excited to have access again to the dishes they loved, like his cold salad of langoustines with apples and Asian seasonings" (Favre; $65).
River Cafe Cook Book Green by Rose Gray and Ruth Rogers. Some 200 vegetable recipes from the great London restaurant. "A crossover that appeals to both professionals and nonprofessionals" (Ebury Press; $60).