Alinea

Grant Achatz, Grant Achatz

$140

Hardback

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English

Ten Speed Press
01 August 2008

Cookery, food & drink

The debut cookbook from the restaurant Gourmet magazine named the best in the country.

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

By: Grant Achatz, Grant Achatz
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions: Height: 255mm, Width: 315mm, Spine: 43mm
Weight: 2.988kg
ISBN: 9781580089289
ISBN 10: 1580089283
Pages: 400
Publication Date: 01 August 2008
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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

Grant Achatz was named one of the best new chefs in America by Food and Wine in 2002, received the James Beard Rising Star Chef award in 2003, and won the Beard Best Chef/Great Lakes award in 2007. Before opening Alinea in 2005, Achatz was sous chef at the French Laundry

Winner of Gourmand World Cookbook Awards (USA Only) (Innovative Food) 2008
Winner of James Beard Award 2009
Winner of James Beard Foundation Book Awards (Professional) 2009

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Alinea

Grant Achatz, Grant Achatz

$140

Hardback

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