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Chef Marc Lepine's debut cookbook, Atelier, is a celebration of a restaurant that has reinvigorated the fine-dining culture in Canada. It begins with "Origins," which traces Lepine's expansive career--from his relationship with food at an early age to his formal training in Europe and, eventually, the U.S. at Michelin-starred Alinea to the opening of Atelier. "Vision" explores a unique creative approach that is fueled by a restless imagination and personal expression, while "Innovations" features a spirited collection of 48 artful dishes that critics and fans have come to love--Carrot Hoop, Octopus Terrarium, Dino Egg, and many more. Here, we'll see thought-provoking recipes inspired by local ingredients, seasonality, and pioneering techniques. This impressive and beautiful volume is an exciting tribute to a unique culinary philosophy. Featuring beautiful photography by award-winning photographer Christian Lalonde, Atelier is an essential book for chefs, culinary professionals, and foodies with an interest in modern cuisine, food culture, and an unconventional approach to dining.

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Chef Marc Lepine's debut cookbook, Atelier, is a celebration of a restaurant that has reinvigorated the fine-dining culture in Canada. It begins with "Origins," which traces Lepine's expansive career--from his relationship with food at an early age to his formal training in Europe and, eventually, the U.S. at Michelin-starred Alinea to the opening of Atelier. "Vision" explores a unique creative approach that is fueled by a restless imagination and personal expression, while "Innovations" features a spirited collection of 48 artful dishes that critics and fans have come to love--Carrot Hoop, Octopus Terrarium, Dino Egg, and many more. Here, we'll see thought-provoking recipes inspired by local ingredients, seasonality, and pioneering techniques. This impressive and beautiful volume is an exciting tribute to a unique culinary philosophy. Featuring beautiful photography by award-winning photographer Christian Lalonde, Atelier is an essential book for chefs, culinary professionals, and foodies with an interest in modern cuisine, food culture, and an unconventional approach to dining.

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