I just receive "The French Laundry Cookbook" and highly recommend it. It's the recipes of the restaurant and a dissertation on the ideology of his way of cooking. Perfection in taste and presentation is it's mission and is cooking in the way I've always dreamed it should be.

Concentrating on maximum favors in small portions (so as not to dull the senses with a continous onslaught of the same flavor with large portions), each bite is a feast. An explosion to the senses, to be relished and cherished. Then onto the next, completely different, creation.