We have just five copies at this writing of the 1000 numbered limited edition copies of this English-language showcase from Atelier Amaro in Warsaw. We will not be getting more.
Written in both Polish and English and lushly and dramatically photographed, this volume offers 52 dishes from the Michelin-starred destination restaurant. Keenly interested in seasonal ingredients, Chef Amaro trained at elBulli and Noma. His food is at once technically ambitious and elegantly simple on the plate. And while Amaro is strongly interested in local foods, his treatment of them is quite free of any sense of culinary tradition.
A filet of delicate white fish is dressed with a mixture of chanterelles, corn, and white currants. Salt-baked celeriac is thinly sliced, marinated in elderberry syrup and vinegar, and then laid reverently atop a piece of turbot. Veal sweetbreads are served with fermented salsify and horseradish.
A separate pamphlet accompanies the book and offers recipes for a single, technically demanding component of each dish. But that is the extent to which recipes are provided. Cooks are clearly meant to apply their own skills and experience. Or to take this book as a boost to their own imaginations.
In English and in Polish. Hardcover. Color photographs throughout.