Atala’s São Paolo restaurant, D.O.M., is widely regarded as one of the world’s finest: the 2013 San Pellegrino World’s Best Restaurant list placed it sixth in the world. His focus on indigenous Brazilian ingredients has earned him intense admiration from his peers, and in this first English-language book he displays both a virtuoso imagination and a remarkably bold visual style. No question, many of the dishes here are not reproducible outside Brazil, in much the same way that René Redzepi’s and Magnus Nilsson’s food cannot be made outside Scandinavia. But the dramatic plating is inspiring, as is Atala’s willingness to explore the uses of ingredients from corn and manioc to tropical fruits and even ants. Among the more accessible dishes are cured beef tenderloin with Brazil nut milk; scallops with coconut milk, aromatic peppers, and crispy mango; lime and banana ravioli.