One of his recipes calls for readers to track down transglutaminase, an enzyme that can bond proteins together, sold by some specialty chef supply shops.

WSJ: The Momofuku Cookbook by David Chang

Not surprisingly, the specialty is seafood, lovingly prepared by French chef Nicolas Boutin, who offers a daily themed six course menu at dinner.

FORBES: Seafood or Seefood? The World's First All-Glass Underwater Restaurant