Alinea Review
I had the pleasure of dining at Alinea in June of 09. My son requested this as his graduation present from U Chicago Law School. I have eaten at the finest restaurants around the world and all I can say is Alinea is in a class by itself. I was given a short tour of the kitchen afterwards. It made me think of NASA. If you are a foodie this is Mecca. The book is an astonishingly beautiful coffee table class book. The size, photography, design, and production conjures up a fine art book. I have been a serious amateur chef for nearly 40 years and what is very clear is that this is not a book for beginners. It assumes a fairly high level of skill and familiarity with advanced practices. That said, this is a treasure trove of innovation and methods to challenge the skills and imagination of anyone who loves to cook. The only other book I think it compares to is The French Laundry Cookbook by Thomas Keller. Both of these chefs rank amongst the top innovators in the world of fine cuisine. If you really want to push yourself as a chef buy this book. If you simply want an astonishingly beautiful coffee table conversation piece buy this book. Whatever you do make sure dining at Alinea is on your "Bucket List."
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Product Feature
- ISBN13: 9781580089289
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Overview
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.
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