OP: The Wizard's Cookbook

Ronny Emborg, 2015. Hardcover. Near Fine. Second printing. After stints in some of Spain’s most notable restaurants, like elBulli and Mugaritz, and time spent as the personal chef to the Danish royal family, Ronny Emborg became the chef at Marchal in Copenhagen’s Hôtel d’Angleterre. Now he runs the kitchen at New York City’s Michelin two-starred Atera.  Emborg’s signature approach is what he calls the “sensory kitchen,” in which particular attention is paid to exciting all five senses with the experience of each dish. Certainly the visual stimulation afforded by Signe Birck’s photography here is extraordinary. Fantastically crisp images evoke great excitement through dishes like grilled white asparagus with pickled unripe black currant, skate wing with frozen dill juice and leek roots, or beef tenderloin with beet shavings and smoked bone marrow.  Notes on the use of mp3 players and aroma pots detail the aural and olfactory stimuli employed, as well.  But it is the explicitness with wh