I'm only a few chapters into the new cookbook from @estelanyc but I'm pretty engrossed; I like the way @ignaciomattos writes and thinks. He seems to take flavours right to the edge. There's an intelligent exploration of plating: the way ingredients are layered and hidden like little treasures to be discovered by those willing enough to look beyond their initial (visual) assessment of 'a pile of endive leaves.' I like the kitchen snacks section too; these are the meals the brigade eat to sustain themselves before and after service (and possibly during, too!). At a time whenever we're starting to engage in a much - needed debate about how restaurants treat their staff, this sets a kindly tone. I wouldn't want to eat in a place where the staff aren't nourished. There's also useful visual guides to equipment and ingredients (photo above is from the book) and delicious recipes (of course). So far I've bookmarked a chestnut condiment, a green garlic juice to inject even more flavour into my food, monkfish with Brussels sprouts and ham broth (the fish recipes are ordered according to type) and a cherry tomato, dried shrimp flake and garlic salad.

This review was first published on Instagram via @millerstale

Estela is a beautiful restaurant which serves gorgeous plates of foie gras in grape leaves and panna cotta with vinegar and honey, so it is no surprise that this attractive hardcover is chock full of amazing pictures and recipes. Must have for any foodie/New Yorker.

I love the pictures, the stories, and the descriptions throughout the book. The recipes are easy to follow, some of the ingredients could be hard to find if you live in a smaller town or a more rural location. This would be a cookbook that I would pick up and try the recipes I could and just enjoy reading the ones I wasn't able to make.

Beautifully written. Stunning images. Fantastic and well rounded recipes. I love this elevated cookbook and it feels as much a collection piece as it is something I will use to create dishes in my own kitchen.