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Dramatically situated on a peninsula on Spain's northwest Atlantic coast, Culler de Pau has earned two Michelin stars for its commitment to food which captures local flavors and ingredients. Or, as this book's table of contents expresses it, interpreting the territory.

Seafood abounds: hake, spider crab, scallops, mussels, sardines, John Dory, squid, prawns. But so do local plants, whether foraged or cultivated, salticornia from the marshes, asparagus, purslane, leeks, flowering herbs, chestnuts.?

And chef?Javi Olleros combines them in remarkable ways. Garlic timbale with pine oil soup, purslane, and prawn garum. Horse mackerel with salted stock and pepper seeds. Hibiscus flowers with mead vinaigrette.

Arrestingly photographed and presented with dramatic simplicity.

In Spanish and English. Hardcover. Color photographs throughout.