here's something grotesque about the oyster. Its veins shine in crisp almost-black-and-white, and its ropy edge curls lazily over its jiggly belly in a slick coat of brine. It sits on a fraying gray fabric sample on a plate that could've been poured from concrete. Only a single leaf of some spinach-like thing gives any color to the image; I think Pantone calls it Haunted Forest. This is the photo that accompanies Aaron Turner's recipe for roasted oysters with seawater emulsion in IGNI, the new cookbook documenting the life and times of Turner's Australian restaurant of the same name. It's typical of the book's art style, which favors raw over cooked, black and white over color, strange geometries over recognizable (let alone appetizing) food. The frontmatter pages are printed black with white type. Maroon marginalia breaks the restaurant's first year (the book's subtitle) into stark timestamps to focus on lines like: "19-01-2016 (day before opening): I threw up this morning, in the shower, just as I always do before opening." There's a word for this type of design. IGNI may be the world's first brutalist cookbook. IGNI is an odd choice for an American release. Though the Australian press has heaped praise over Turner's intricate and expressive live-fire cooking at IGNI, and Loam before its sudden unexpected closure, few Americans have ever heard of him. The recipes, which call for ingredients like saltbush berries, marron birds, and fruit woods for lighting fires, are pretty much impossible to replicate. The thing costs $45. Who is this cookbook for?