by Grant Achatz
Editor: Random House USA Inc
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The first cookbook of the Gastronomical restaurant of the magazine named the best in the countryA pioneer of American cuisine, Chef Grant Achatz represents the best of molecular gastronomy movement – basic glow and exquisite flavor coupled with a revolutionary approach to new techniques and equipment.ALINÉA showcases Buy kitchen with more than 100 dishes (total of 600 recipes) and 600 photographs presented in a luxurious volumeThree long framed pieces frame the book: Michael Ruhlman considers Alinéa in the world of the culinary scene, Jeffrey Steingarten offers his distinctive take-away dinner in the restaurant and McClusky Brand explores the role of technology in Alinéa cuisine.Book buyers will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and its team.Buying 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, contested, and pampered by Achatz version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life.”–Corby Kummer, Editor-in-Chief of the Atlantic Monthly “Someone new has entered the arena.His name is Grant Achatz, and he’s redefining the American restaurant once again for a whole new generation.Alinea is in perpetual motion; having eaten here once, you can’t wait to come back, to see what Achatz will come with the next one.”James Beard Foundation Cookbook Award Finalist: Cooking from a Professional Viewpoint Category of the James Beard Foundation Exceptional Chief Award WinnerEven if your kitchen is not equipped with a paint stripping paint gun, thermocirculator, or refractometer, and you are only vaguely aware that the chefs use siphons and foams in the tale
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