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. But it is the explicitness with which the recipes are written that has made The Wizard’s Cookbook (2014) so invaluable to professional chefs. Once Emborg left Denmark, the book went out of print, as the chef’s career moved forward. Due in part to the low number of copies produced and also partially to its enduring popularity among professional chefs, the book is scarce. It remains one of our most requested titles.