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Books on Wooden House:
Alinea
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Manufacturer: Achatz
List Price: $50.00
Our Price: $30.97
You Save: $ 19.03 ( 38% )
(prices subject to change)
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Average Customer Ratings:
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 DESCRIPTIONS:
Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9781580089289
ISBN: 1580089283
Label: Achatz
Manufacturer: Achatz
Number Of Items: 1
Number Of Pages: 416
Publication Date: 2008-10-01
Publisher: Achatz
Release Date: 2008-10-01
Studio: Achatz
SIMILAR ITEMS:
• Under Pressure: Cooking Sous Vide
• A Day at El Bulli
• The Complete Robuchon
• On the Line
• The Big Fat Duck Cookbook
CUSTOMER REVIEWS:
Good but Adria's and Blumethal's books are better - 
This books has several hundred detailed descriptions of molecular gastronomy dishes. As others have pointed out these are not likely to be cooked, but they could be. The correct end result is always presented by instructive pictures.
I will not give the current book more than three stars. If you are an aspiring MG chef, clearly this is a must buy due to the quality of the recipes. What about the rest of us?
Most customers would do better buying Adria's "A day in the life of El Bulli" and/or Blumenthal's "The big fat duck cookbook". They provide more insight on the creative process, especially Blumenthal. Adria is interesting because he arguably created the MG cooking, A better understanding of the creative process in the kitchen is the most important learning in these books. Their approach is so different from the traditional apprentice model. Achatz provides a few reflections on the creative process and that is interesting. However, the first sections of the book read like a marketing brochure and Achatz is raised to the sky by a number of guest-authors. That is very dull reading.
If you actually want to cook MG recipes (and have the equipment), I would go with Achatz rather than Blumenthal because of the larger amount of recipes and better pictures. Adria's book doesn't have many recipes at all.
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Sculptural -
This book is a work of art in its own right, beautiful photography, well executed and thoughtful. A treasure
Without a doubt this is the most complicated cookbook I own -
This book, written by professional chefs, has recipes that are exactly the same as those used in their commercial kitchen. Be prepared for hard-to-find ingredients and complex techniques. I've worked as a chef and an very proficient in the kitchen. I bought this book because I wanted to push my limits. In that regard, mission accomplished. If you're looking for 30-minute meals or dishes with five ingredients or less, buy Rachel Ray's cookbooks or get some takeout.
If you're up to the challenge, I highly recommend this book. Morimoto's newest cookbook "The New Art of Japanese Cooking" is my other favorite.
GREATNESS -
Great book...great recipe GUIDELINES...great photography. If you cook professionally, please grab this book. Most people will not entirely understand the concepts, but this is a must have.
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From such a young chef-remarkable! -
As a European, I'm from Norway, and naturally following the European top restaurants, especially. El Bulli 2003-2004 and The Big Fat Duck Cookbook I discovered Grant Achatz 3 years ago. This amazing book has given me a deeper and more close up information about how things work in the "Alinea World".
With this knowledge as a young man I predict that Grant Achatz, within 10 years will be the nr.1 chef in the world, and as far as I can see he is the only one challenging the "old chefs".
If you want to follow the developing of the new way og cooking, this book is a "must".
And here at Amazon you even get it for a very good price.Alinea
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