Alinea | Grant Achatz | Buy it if you want to dive deep into avant garde

Alinea | Grant Achatz | Only if you want the best

books:

Alinea

	Alinea Grant Achatz Ten Speed Press, 2008 - 416 pages average customer review:based on 6 reviews view larger image
	for more information click here

highly recommended

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.

for more information click here

Buy it if you want to dive deep into avant garde

I just received the book....Pictures are amazing and the dishes just out of this world.... Certainly not for the home cook or the gourmet ...This is serious work so if you would like to replicate whole dishes it would be a challenge just gathering resources and equipment.... I am actively more involved into Avant Garde cooking ( no its not called molecular gastronomy) so this just took me in places mentally.... Reading other reviews i failed to understand what the reviewers were expecting out of Alinea...I expected a little less and actually got way more than i thought it would...
Again this is a special book... And its a shame that some cannot understand it ,but its a special book with a designated audience.... For what it is, its very straight forward and a steal at that price.. Ferran Adria cookbooks are way more expensive but people tend to glorify him too... I do too but for different reasons also apart the culinary...
Do me a favour...Read the book... Then you will see how Grant Achatz is changing the world today....( among others too)...
Culinary history certainly....

for more information click here

Only if you want the best

This has to be the best cook book I've seen in years. The packaging and pictures are exquisite, and the recipes are clear and concise. All of the recipes are exactly as you would find in what is considered the best restaurant in America.
That said, for the amateur cook, this book and its recipes will be almost impossible. It will be difficult for the even a seasoned pro. Keep in mind that these dishes take as many as five cooks at the restaurant. But even just as inspiration this is invaluable.
If you aspire to greatness and perfection, this book is for you.

for more information click here

Absolutly Amazing

This book is awsome!I've been waiting to get my hands on a molecular gastronomy book for a while (the el bulli books are like 100 to 300 dollars). As for the gadgets and additives, in part of the intro on "how to use this book" they mention you can use a cookie sheet on top of dry ice and for an immersion circulator just a pot of water and a digital thermometer. Most of the chemical additives can be bought from chefrubber.com and lepicerie.com there are some that can only be bought from the manufacturers. I cant wait to start making some of this stuff the pictures are awsome and very very detailed instructions. Have fun!

for more information click here

Don't try this at home

I read a lot about molecular cooking on the internet. In fact, I even tried making fruit caviar at home.

This is cooking on 3 star level - it's just very very hard to do at home. Yes it can be done with time and money and many attempts, however you have to be really dedicated.

For most, this is just inspiration. Beautiful pictures, awesome ideas on taste combinations and how they approach and develop recipes.

Lastly, the Alinea Mosaic website backing it, it encourages to just take this and do your own. I probably will never cook a single recipe out of this book, but will take some ideas for plating. I also will experiment with dehydration which I never considered and may take single elements out of recipes and add that to my own.

For that what it is, not a recipe collection for a home cook, it is very well done. You just have to understand what yo are buying.

Cheers

for more information click here

reviews: page 1, 2

products you might be interested in