It has been two years since the appearance of the original edition of this guide to the favorite restaurants of chefs from around the world. Now it has been updated and expanded to include contributions from some 600 professionals, including David Chang, the Roca brothers, Yotam Ottolenghi, Massimiliano Alajmo, Pierre Koffman, and Michel Troisgros. The restaurants range from top-tier dining establishments to neighborhood dives; descriptions are generally brief and to the point, sometimes singling out just one particular dish. A fine useful book, but be aware that the chefs are offering up places they frequent, so coverage tends to be limited to communities with large populations or that are near gastronomic centers. At 976 pages, this is jam-packed with information for culinary travelers.