This is perhaps the ultimate coffee-table book for foodies, offering an intimate look at how the man Joel Robuchon called “the best cook on the planet” runs his restaurant outside of Barcelona, Spain. If you want to know how the kitchen takes on the mise en place tasks or how the front room staff readies the terrace and two rustic dining rooms, the story is told in a thousand color photographs and brief captions. There are wonderful close-ups of food preparation and interesting depictions of the interaction of the staff with the 50 daily guests who arrive over the six-month season. For lovers of detail, there are actual kitchen organization sheets, daily shopping lists, guest order sheets and a daily menu. The only heavy reading is found in the three-part, 20-plus page discussion of Adria’s “Creative Methods.”