• Alinea See large image

    Alinea (Hardback) By (author) Grant Achatz

    $56.87 - Save $15.79 21% off - RRP $72.66 Free delivery worldwide Available
    Dispatched in 3 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionThe 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


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Alinea

    Title
    Alinea
    Authors and contributors
    By (author) Grant Achatz
    Physical properties
    Format: Hardback
    Number of pages: 400
    Width: 254 mm
    Height: 314 mm
    Thickness: 42 mm
    Weight: 2,940 g
    Language
    English
    ISBN
    ISBN 13: 9781580089289
    ISBN 10: 1580089283
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    BIC geographical qualifier V2: 1KBBEY
    LC subject heading:
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WB
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    LC subject heading: , ,
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    BISAC V2.8: CKB002000
    B&T Modifier: Text Format: 21
    B&T Approval Code: A97406016
    BIC subject category V2: 1KBBEY
    LC subject heading:
    LC classification: TX714 .A375 2008
    LC subject heading:
    Thema V1.0: WB
    Thema geographical qualifier V1.0: 1KBB-US-NAK
    Edition statement
    New.
    Illustrations note
    600 Full-colour photographs
    Publisher
    TEN SPEED PRESS
    Imprint name
    TEN SPEED PRESS
    Publication date
    19 November 2008
    Publication City/Country
    Berkeley CA
    Author Information
    GRANT ACHATZ was named one of the best new chefs in America by Food & Wine in 2002. He received the James Beard Rising Star Chef award in 2003; the Best Chef/Great Lakes award in 2007; and the top honor, Outstanding Chef in the United States, in 2008. Before opening Alinea in 2005, Achatz was sous chef at the French Laundry and the executive chef of Trio in Chicago. He lives in Chicago, Illinois.
    Table of contents
    CONTENTS   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