Reddit mentions of Atelier Crenn: Metamorphosis of Taste

Some cookbooks that I use or are on my wishlist:

• The Fat Duck
  
  
• The French Laundry
  
  
• Alinea
  
  
• Eleven Madison Park
  
  
• Quay: food inspired by nature
  
  
• Room for Dessert
  
  
• Murgaritz: A Natural Science of Cooking
  
  
• Saison
  
  
• Rasoi: New Indian Kitchen
  
  
• Le Cinq
  
  
• Coi: Stories and Recipes
  
  
• Massimo Bottura: Never Trust a Skinny Italian Chef
  
  
• Atelier Crenn: Metamorphosis of Taste
  
  
• El Celler De Can Roca
  
  Great British Chefs also has some recipes from Michelin starred restaurants.

This is a really interesting question and I’m curious to see what others post. When it comes to how to plan, pace, and execute a multi course meal, I mostly learned through osmosis cooking around my parents and just doing it myself. Would love to learn of some books that talk about this more explicitly. One resource I recommend though is this series of chefsteps articles. They describe the whole process of planning and executing a particular menu.

When it comes to flavor pairings and how to put together a well rounded dish or meal, I think there are lots of great resources. Most of the books below are more sources of inspiration than books that explicitly discuss how do flavor pairings or whatever.

• Six Seasons: vegetable focused cookbook discussing what’s in season. The main point is that you should think of the year broken into six seasons. I often use this book to jog my memory of what things might go together based on seasonality
  
• The Bug Fat Duck: this is a great source of inspiration in so many ways. The plating is beautiful, the dishes are often made up of many components and inspire pairings. Above all, it discusses Hestan’s ideology and creative process in crafting dishes and menus. As a heads up, this is a pretty modernist book, and pretty much all of the dishes are an insane amount of effort to pull off and may require special equipment. I mostly use it for ideological inspiration
  
• Atelier Crenn this is pretty much the same style of book as above, but a different chef

I asked a similar question on /r/cooking a while back and got some good responses, especially some good Youtube channels - try wbpstars or Staffkitchen.

To me, inspiration is more important and difficult to find than exact recipes, which can be adapted. In my experience restaurant cookbooks remain the best answer, for better or worse. I just picked up the ones from Atelier Crenn and Coi, which are both stunning (and fantastically difficult). At a certain level of cooking you're basically looking at a bunch of recipes for individual components that are combined and formed into final dishes any number of ways.

Instagram is actually a decent source of visual inspiration as well - tons of high end chefs/restaurants maintain active accounts.

ChefSteps has some interesting modernist recipes, especially back in their early days; these days it's more accessible fare for a broader audience.