Alinea

Alinea

by Grant Achatz

Hardcover

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Product Details

ISBN-13: 9781580089289
Publisher: Penguin Random House
Publication date: 10/01/2008
Pages: 400
Sales rank: 123,171
Product dimensions: 10.10(w) x 12.25(h) x 1.70(d)

About the Author

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

Customer Reviews

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Alinea 3.1 out of 5 based on 0 ratings. 15 reviews.
lionspride87 More than 1 year ago
Because of its uniqueness, good friend suggested that I purchase "ALINEA" by Grant Achatz, owner/partner of Alinea restaurant in Chicago. This book has changed the way I look and think about new concepts in the kitchen. Though this book is obviously not for everyone those that posses the passion for new fusion cooking will love its contents. The contents of this book are the restaurants 2008 menu with all the instruction sets you will need. It is very important that you actually read the introduction and how to use the book, because once you start playing with the recipes its more like playing with a chemistry set. Precision with weights and measurements are vital if you truly intend to recreate Grant's menu.
Sam007 More than 1 year ago
I bought it as a gift for my husband. He loves food and especially new ideas in cooking and presentation. So this book is perfect for him. Great photography, great presentation. It is definitely not a recipe book, but it is a very good inspirational one.
jontseng on LibraryThing 4 months ago
Thoughtful introductory digression and innovative recipes. The recipes are surprisingly do-able in a domestic context - often they do not rely on as much specialised kitchen machinery as you might think. The main criticism is that the thinking behind the recipes is not explained well. It is often difficult to connect them precisely to the underlying philosophy expounded up front.
Tony96789 More than 1 year ago
Chef Achatz is a genius.
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Anonymous More than 1 year ago
So what happen to rest of the reviews??????