Description: Alinea by Grant Achatz Features Michael Ruhlman who considers Alineas role in the global dining scene, Jeffrey Steingarten who offers his distinctive take on dining at the restaurant, and Mark McClusky who explores the role of technology in the Alinea kitchen. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description 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 Achatzs 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 Alineas 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 Achatzs 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 cant 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 isnt equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and youre 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 Alineas 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 Author Biography 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 Promotional The debut cookbook from the restaurant Gourmet magazine named the best in the country. Prizes Winner of James Beard Foundation Book Awards (Professional) 2009 Winner of Gourmand World Cookbook Awards (USA Only) (Innovative Food) 2008 Promotional "Headline" The debut cookbook from the restaurant Gourmet magazine named the best in the country. Details ISBN1580089283 Author Grant Achatz Short Title ALINEA Pages 400 Language English ISBN-10 1580089283 ISBN-13 9781580089289 Media Book Format Hardcover DEWEY 641.5 Illustrations Yes Year 2008 Imprint Ten Speed Press Country of Publication United States Place of Publication Berkeley DOI 10.1604/9781580089289 UK Release Date 2008-10-01 AU Release Date 2008-10-01 NZ Release Date 2008-10-01 US Release Date 2008-10-01 Publisher Random House USA Inc Publication Date 2008-10-01 Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:14723727;
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ISBN-13: 9781580089289
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Book Title: Alinea
Item Height: 255mm
Item Width: 314mm
Author: Grant Achatz
Format: Hardcover
Language: English
Publisher: Random House USA Inc
Publication Year: 2008
Genre: Food & Drink
Item Weight: 2971g
Number of Pages: 400 Pages
