Chef Christian F. Puglisi’s deeply imaginative, plant-centric cooking has earned him a Michelin star, rave reviews from international food media, and the respect of top chefs from around the world.

Relæ is Puglisi’s debut: like his restaurant, the book is unconventional, beautifully designed, and thought-provoking. Rather than being recipe-driven, the book is centered on “idea essays,” in which Puglisi shares the inspirations and practical methods behind the dishes at Relæ. 

Photographs with illustrated vellum overlays provide readers with a visual guide to the food, and narrative descriptions of ingredients, cooking techniques, and rationales behind each dish offer an unprecedented glimpse into a star chef’s creative process.