תניה said: My attempt at reproducing Alinea’s Surf Clam dish. The debut cookbook from the restaurant Gourmet magazine named the best in the country. Not so with the recently released Alinea cookbook. Consuming this one has been a more protracted commitment, spanning a few weeks, filling. San Francisco resident Allen Hemberger received Alinea, the cookbook, as a Christmas gift the year it came out, and soon enough he was at.

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Not to mention that there’s a nice human-interest angle to the fact that Thomas Keller was Grant Achatz’s mentor. Dec 26, Mark is currently reading it.

They realized catching up was futile. In this sense, this volume constitutes a full-blown although not threatening manifesto.

Alinea, the cookbook | Michael Ruhlman

Jan 21, Hillary added it Shelves: There, owners of the book can participate in forums and engage in discussions with members of the Alinea team. The wrenching competition I am used to in high tech unfolding in this traditional culinary sector of the economy. ALINEA showcases Achatz’s cuisine with more than dishes totaling recipes and photographs presented in a deluxe volume. Aaron Excellent, thanks for the reminder, mine is now on order.

Achatz and company demystify MG cooking and show that it’s really not that different from more traditional cooking. I can see where this would be great fun in the restaurant, but at home something like this seems pretty over the top. Keller’s whole thing, his metier, is taking everyday food lettuce, cheese, oyster, chocolate and doing it up in such a way that its essence is revealed.


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.

This is not a home-cook book. She couldn’t believe it. In the right context, this lack of accessibility isn’t a bad thing. Again a book that challenged my thinking of the possibilities of food. The book itself is laid out beautifully, with some great ‘food porn’ photography. They are astonishing and playful and beautiful and unbelievably complicated.

As usual, Kate in the NW has fingered it: How competitive a price? He is a genius, and this book allows you to see his creations first hand and possibly attempt them! When it’s presented to us in a book, we flounder. Nothing competes with this….

Alinea, the cookbook

Return to Book Page. That being said, there are changes that could be made to incorporate a lot of the basics in spirit if not body.

Books by Grant Achatz. The pictures are amazing and inspirational for culinary readers. I love the writing by Jeffrey Steingarten and Michael Nagrant, and it turns out Alinea managing coo,book Nick Alinex has a real way with words. Will I buy it anyway? What Grant Achatz is doing in his kitchen is so different from what we’re used to thinking of as dinner, that when it’s presented to us on a plate, we hesitate. Like a hundred and fifty?

And some of the recipes are for things like “juniper berry skins”. He’s not really telling you how to use this book, he’s defending the intricacy of its recipes and urging you not to take them literally. The photography is beautiful, though occasionally I wish for a clearer shot of a dish’s presentation. I am really eager to hear what critics, and the market, have to say about this ambitious book and it’s innovative publishing strategy.


Books & Merchandise | Alinea

I made some replacements – I used a scallop, mustard seed cress for the soup cooibook a watercress leaf as a bed for the scallop and garnished with baby coriander. As you read, a question emerges: Refresh and try again. A pioneer in American cuisine, chef Grant Achatz represents the best of coo,book molecular gastronomy movement–brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment.

Grant and his partner Nick Kokonas, along with designer Martin Kastner and his wife, photographer Lara Kastner, wanted to do it on their own and so they have. Again, to aljnea expected, all of which it excels at, and the book will surely hold it’s own against this season’s big books from the most innovative chefs working today.

Imagine it surrounded by peppery greens whose flavors are so intense that they seem to crystallize. It speaks to a determination and creativity that is lacking in so many fields now.