Notes
Alinea is probably the most innovative restaurant in the world; it's no surprise, then, that this cookbook is simply amazing. It's without a doubt the most beautiful book about food I've ever seen; the photos alone are worth the price.
Calling it a "cookbook" is actually pretty inaccurate: yes, there are recipes, but they're presented exactly as made at Alinea, meaning you'll need exotic chemicals like UltraTex-3 and equipment like immersion circulators to actually pull these recipes off as-is.
Still, Chef Achatz's approach to food is something to inspire any cook. He wants us to stop taking food and ingredients for granted, to notice flavor and composition in wholly different ways.
Anybody at all interested in food needs to read this book; I guarantee it'll change the way you think about cooking.
Description edit
A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.
Additional information
- Pages: 416
- ISBN: 1580089283
- EAN: 9781580089289
- Dewey: 641.5
- Binding: Hardcover
- Publisher: Ten Speed Press