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Book Description
 
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
 
 
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