Cuisine d’un Cancre (Glenn Viel)

This book is in French. 

After a first book that took us inside his mind, three-Michelin-starred chef Glen Viel offers a new, very personal work, organized around 6 chapters. Texts and photos, with recipes scattered throughout the pages. Roots (goose barnacles, potato cachet), Haven in the South (anchovy tart, small boat, knives with feet in the water, pissaladière), Living (artichokes, shiso, beggar's fruit, layered ceps, Baumanière bread), Materials for... (tomato seed tart, pan-fried blueberries with basil, yogurt emulsion, lemon freshness), Ogni (split red mullet, pink veal chop served only rare) and finally poetic games (pig's pastry, creamy tarragon cod croque monsieur, head in the clouds but from Picardy).