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Alinea by Grant Achatz (2008, Hardcover)
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Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. —Art of Eating.
- Buy it nowAlinea
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About this product
Product Identifiers
PublisherTen Speed Press
ISBN-101580089283
ISBN-139781580089289
eBay Product ID (ePID)65922803
Product Key Features
Book TitleAlinea
Number of Pages400 Pages
LanguageEnglish
TopicRegional & Ethnic / American / General, General
Publication Year2008
IllustratorYes
GenreCooking
AuthorGrant Achatz
FormatHardcover
Dimensions
Item Height1.7 in
Item Weight104.4 Oz
Item Length12.3 in
Item Width10 in
Additional Product Features
Intended AudienceTrade
LCCN2008-020756
Dewey Edition22
Dewey Decimal641.5
Table Of ContentCONTENTS Toward Creativity Michael Rulman * 1 Experiencing Alinea Jeffrey Steingarten * 7 The Postmodern Pantry Mark McClusky * 15 Black Truffle Explosion Michael Nagrant * 21 Where It Comes From Grant Achatz * 27 How to Use this Book Nick Kokonas * 37 SPRING * 53 SUMMER * 133 AUTUMN * 219 WINTER * 301 Index * 386 Contributors * 394
SynopsisThe debut cookbook from the restaurant Gourmet magazine named the best in the country. 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. "Achatz is something new on the national culinary landscape- a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly "Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist- Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award!"Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges- Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself- avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."-Art of Eating, The debut cookbook from the restaurant Gourmet magazine named the best in the country. 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. "Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly "Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."--Art of Eating
LC Classification NumberTX714.A375 2008
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Most relevant reviews
- 16 Oct, 2018
Quality all around
Super great quality and shipped quicker than was initially said. AwesomeVerified purchase: YesCondition: New
- 21 Aug, 2017
Good book for foodies
Amazing book and you have to see the photos of the dishes prepared.Verified purchase: YesCondition: Pre-owned
- 12 May, 2024
Good quality!
Good quality!Verified purchase: YesCondition: Pre-owned
- 18 Dec, 2018
Awesome!!
Verified purchase: YesCondition: Pre-owned
- 11 Jan, 2016
Beautiful book!!!
Verified purchase: YesCondition: New
