This isn’t so much a cookbook as it is an art book to have on your coffee table. Boragó delves into the inspiration behind one of Chile’s most important restaurants, by the acclaimed chef who opened it in 2006. In his cooking, Rodolfo Guzmán explores his native Chile the way Rene Redzepi has delved deep into Nordic cuisine, or Virgilio Martínez has elevated Peruvian food. With this book he writes about the flora and fauna of his country and even offers sketches that mapped out how he would construct his beautifully plated dishes. There are recipes for the food piled into the back of the book, but you likely won’t be cooking any of them, unless you happen to have dextrose powder, tepú wood, and muña muña leaves handy in the kitchen.