This impressive set of books offers an immersion into the cuisine, philosophy, and history of one of the most renowned restaurants in Spain, which is famous for its commitment to seafood and sustainability.

Chef Ángel León places a heavy emphasis on cooking with marine animals which might be discarded as trash fish or otherwise overlooked. His resourcefulness extends to ocean and marshland plants as well as phytoplankton.

The cooking is technically ambitious and innovative. Like León seeks to avoid waste wherever possible. He explores ways to use every possible part of the creatures he serves, producing a guanciale from shark meat, a form of miso and tofu from the beans of a plant which grows in salty soils, and even a seaweed cola.

Aponiente's location in in the port city of Cadiz, near where the Atlantic meets the Mediterranean, means that the restaurant has access to a wide range of seafood. But even cooks who don't have the same access will find the sheer imagination and virtuosity of the chef's approach to be inspiring.

The six paperback volumes come in a handsome slipcase. Their colorful titles are:

• Volume 1. Past, present and future
• Volume 2. Inspiration and game
• Volume 3. The marsh, the environment
• Volume 4. Tradition and caresses
• Volume 5. Soul and classicism
• Volume 6. Sweet Salt

Presentation photography reflects an elegant, minimalist style.

Six paperback volumes with jackets in a slipcase. Color photographs throughout. In Spanish and English.