Atlas, the newest cookbook from Chef Freddy Money of Atlanta’s Michelin-starred Atlas restaurant, arrives from Bloomsbury Publishing in a limited first printing of 2,000 copies. Equal parts memoir, kitchen manual and visual feast, the 332-page hardcover opens the doors to one of America’s most acclaimed fine-dining destinations, sharing the recipes, stories, and culinary philosophy behind it.
Atlas, which has earned a Michelin Star for three consecutive years and a Forbes Travel Guide Five-Star Rating, is the flagship fine-dining restaurant at the St. Regis Atlanta, part of the Tavistock Restaurant Collection. The kitchen has been led by Chef Money since 2020
Born and raised in Britain, Money began his career at 16 under Modern British pioneer Rowley Leigh at Kensington Place in London. He went on to work alongside Paco Roncero in Madrid within the orbit of the legendary el Bulli and honed his classical technique under Alain Ducasse at The Dorchester. Years as a personal chef took him through Singapore, Australia, Argentina, Dubai and beyond.
He came to Atlanta for two weeks. He never left.
“Food is the best way I know to understand the cultures and peoples of the globe,” Money writes in the book’s introduction. That sensibility is on every page of his book. Organized around the restaurant’s own brigade structure, the book moves through the full arc of an Atlas meal: “Snax” (the signature small bites, from Black Truffle Tart to Leche de Tigre Spheres), through “Gardener, Angler, and Butcher” (vegetable-forward artistry, coastal elegance and meats of ambition, including Diver Scallop with Matsutake Mushrooms and the show-stopping Squab, Blood, and Berries), to the dessert section known as “Baker and Candy Man” (Truffle Brioche Swirls, Fig Tart, Freddy’s Golden Rocher) and finally “Mise,” the foundational stocks, sauces and pasta doughs that hold it all together.
Woven throughout are personal essays on kitchen life, menu obsession, the romance of caviar and what it takes to lead a world-class brigade. Dedicated “our guests, and for the next generation of top professional chefs,” the book is both a challenge for the ambitious home cook and a resource for culinary professionals. It is Money’s second book; his first, Atlas: The Cook’s Book, was published in 2025.
The limited-edition hardcover from Bloom Publishing is now available for $300, and the standard edition for $200, both at Atlas Restaurant. An online launch is planned soon.
