I would love to see a copy of this book. We know from experience that the photography will be absolutely gorgeous.
From the NYT:
The cheeseburger, for instance, requires the meat to be cooked sous vide for several hours. Freezing with liquid nitrogen ensures that the crust will stay crispy while the center stays perfectly medium rare once it is deep fried. The heirloom tomato is vacuum compressed. The cheese must be melted first, then restructured. The bun is made from scratch and toasted in beef suet. The crimini mushroom ketchup includes honey, horseradish, fish sauce, ginger and allspice.