From the Editors

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.
Product Description

Customer Response

An Impressive book
Everything about ths book was impressive. Physically, it's much larger and heavier than I was expecting and the quality of the pages and printing is outstanding. The quality really helps show off the wonderfull photos that make this book a great piece of table art, as well as a book of recipies.

Thinking outside the spoon
I can easily find an equation between this book and modern art. This book is based on the menu of an unconventional restaurant in Chicago - Alinea speaks its name elegantly and much contribution on the possibility of presentation, preparation, and taste.
Gastronomically, it applies art and a bizarre combination choices of food.

It surely embarks a tasting journey to your every sense.

The Perfect Book for the Perfect Chef
This book has to be one of the most beautiful, innovative and inspirational cookery books ever. Although a nightmare to track down - Alinea's own shop had run out, Amazon.co.uk and just about everyone else in the UK were out of stock, Amazon.com had it. Thank you, thank you, thank you! The recipes are highly unusual, the photos mouth-watering and the price very reasonable. Thoroughly recommended for the advanced chef with plenty of time to prepare exotic dinner parties. Definitely not for beginners or the faint-hearted.

New Beginnings takes Root in the Kitchen
The photography demands that you try to prepare these dishes, and the directions make it possible. Not for the beginner cooks. For those who wish to serve the spectacular, this book is a must.

A very important book from a very important chef
I think this book is a landmark for american avant garde cooking, and a very important piece of work. My only negative is in the design of the book. White text on a grey background? What were they thinking?

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