Cookbooks by chefs

Reaching higher Cookbooks for very serious cooks or, well, chefs (alphabetical by author):”Alinea” by Grant Achatz, with Nick Kokonas, Mark McClusky, Michael Nagrant, Michael Ruhlman and Jeffrey Steingarten. Ten Speed Press, $50 (October).”A Day at elBulli: An Insight Into the Ideas, Methods and Creativity of Ferran Adrià” by Ferran Adrià, Juli Soler and Albert Adrià. Phaidon, $50 (October).”The Big Fat Duck Cookbook” by Heston Blumenthal. Bloomsbury, $250 (November).”Under Pressure: Cooking Sous Vide” by Thomas Keller, Jonathan Benno, Corey Lee and Sebastien Rouxel, with Susie Heller, Michael Ruhlman and Amy Vogler. Artisan Books, $75 (December).”Great Chefs Cook Vegan” by Linda Long. Gibbs Smith, $35 (September).”On the Line: Inside the World of Le Bernardin” by Eric Ripert with Christine Muhlke. Artisan Books, $35 (November).”The Complete Robuchon” by Joël Robuchon, translated from the French by Robin H.R. Bellinger. Alfred A. Knopf, $35 (November). -- A.S.