by Grant Achatz
First published 2008
Grant Achatz presents the complete culinary vision behind Alinea, the Chicago restaurant that Gourmet magazine declared America's finest. This collection features over 100 signature dishes containing 600 individual recipes, all documented through 600 photographs. Achatz showcases his molecular gastronomy techniques that blend classical cooking fundamentals with innovative equipment and methods. The book includes essays by Michael Ruhlman on Alinea's global impact, Jeffrey Steingarten's perspective on the dining experience, and Mark McClusky's exploration of kitchen technology. Readers gain access to an accompanying website with video demonstrations, interviews, and direct interaction with Achatz and his team. The recipes demand specialized equipment like thermocirculators and heat guns, making this more study guide than everyday cookbook. Achatz emerges as a chef focused on constant innovation rather than mere perfection, creating an avant garde approach that challenges traditional restaurant concepts.
Genres: art, cooking, 21st-century, food-and-drink, gastronomy, culinary
Vibes: atmospheric, intimate, thought-provoking
Tropes: avant-garde, constant-innovation
Setting: Alinea, Chicago
Period: 21st-century
416 pages · Hardcover · 10 Speed Press