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Phaidon is the essential ingredient on every top chef’s menu. Browse our extensive gallery of videos and stories on the chefs featured in this year’s San Pellegrino 50 Best Restaurant Awards. Once you’ve enjoyed the one above, click here for more.
Profile on Mugaritz and Andoni Aduriz
Daniel Patterson talks about his influences
Magnus Nilsson explains his cuisine to René Redzepi
The World's 50 best restaurant Awards 2011
Magnus Nilsson takes you around his organic garden at Fäviken, Sweden
Experiencing Mugaritz by visionarydining
Redvisitor catches up with Rene Redzepi at the World's 50 Best Restaurant Awards 2011
Magnus Nilsson is interviewed at Cook It Raw, Lapland
The chefs at Alinea make an Edible Balloon
Danish chef René Redzepi talks about nordic food in NY
Watch the magic at work at Alinea
Jay Rayner quizzes Heston Blumenthal at The Fat Duck
Massimo Bottura talks about his philosophy and his restaurant Osteria Francescana
El Celler de Can Roca - Defining Perfection
Inaki Aizpitarte speaks candidly about Le Chateaubriand
FävikenHardback | English USD$49.95
MugaritzHardback | English USD$49.95
NomaHardback | English USD$49.95
A Day at elBulliPaperback | English USD$39.95