The entrance to Alinea, a restaurant in the Lincoln Park neighborhood of Chicago, is unmarked. Visitors pass through gray metal doors, go down a narrowing corridor, and arrive at a set of doors that slide open automatically. The diner walks into Alinea just to the side of the kitchen, which lacks a big oven or hanging pots. Instead, there are gleaming low stainless-steel tables, ceiling lighting of the type found in a conference room, and gray area rugs. When I visited on a Tuesday evening in April, there was a drawing of what looked like a flag; in fact, it was a slice of Wagyu beef attached to a pair of chopsticks held up by a base. Alinea is closed on Tuesdays, but Achatz, who is thirty-four, was working on new dishes—he tries to change his menu every season.
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Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support? The debut cookbook from the restaurant Gourmet magazine named the best in the country. 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 dishes totaling recipes and 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.
Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation.
Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next. While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table.
As you read, a question emerges: Is Alinea's food art? I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto.
Read more Read less. Frequently bought together. Add both to Cart. These items are shipped from and sold by different sellers. Show details. Ships from and sold by Amazon SG. FREE Delivery. Ships from and sold by Amazon US. Customers who viewed this item also viewed. Page 1 of 1 Start over Page 1 of 1. Previous page. The French Laundry Cookbook. The Aviary Cocktail Book. Eleven Madison Park: The Cookbook. Molecular Gastronomy: Scientific Cuisine Demystified. Next page. He lives in Chicago, Illinois.
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Review this product Share your thoughts with other customers. Write a customer review. Most helpful customer reviews on Amazon. If you are not a professional chef but cook like one, get this book. Verified Purchase. This is the most complicated cookbook I have ever seen. If you want a challenge, like to constantly up your game, and want to buy lists of ingredients and pieces of equipment that you dont own, then get this book.
I have started to wear out the binding from using it. This is college varsity level cooking. Expect some things to not work out, do some research, and try again it will work. Chef Achatz and his team have created some crazy wonderful things. Most importantly, they have captured the detail needed to recreate them. Directions are straightforward, meaning they expect you know what they are talking about when they explain it like a chef, and they expect you own things like a sous vide, a chinois, lab grade sieves, and jars of modernist ingredients.
I was able to work around the equipment that was out of sight, like a rotovap, or a refrigerated centrifuge. When I received this book, I flipped through it for two days straight, back and forth. I have made several things for small and large groups, and they were fantastic, everyone was amazed and even though I gave full credit to Alinea and Chef Achatz there were high marks for execution.
The ideas and thoughts I used to create my own dishes have also resulted in amazing things. If you are into modern food, you will love this book. It contains detailed directions for each of the indulgently artistic plates.
The food presentation is so inventive. The only negative is that some of the ingredients are not easily sourced for me because I am in the rural part of the state of Virginia.
That is were Amazon comes in handy. This book will make even a picky eater want to try the food. The book is filled with wonderful photos of each plate. This book makes you believe that you too can achieve the art and techniques of modern cuisine. He detailed how to do it step by step, component by component. If you're a fan of Alinea, then you know the restaurant is much more than just a restaurant.
It's an experience. The book, Alinea, is an extension of the experience. The narrative is very interesting to read. The recipes are written such that you can easily take a dish apart and construct your own creation from it. So, you can take the recipe for a sauce and apply it to your steak or shrimp and make your ordinary dinner something extraordinary. There is even helpful information about substitutes for hard-to-find ingredients.
The book is a companion to a website that is available only to people who have purchased the book. I haven't visited the website yet, but the book claims that Grant Achatz and his staff participate in online discussions and there are supposed to be videos on the website that accompany many of the recipes.
I'm very much looking forward to exploring this. If Alinea is a three-star restaurant, then this book is worth five stars on Amazon.
It's exceptionally well done. I highly recommend it. The Alinea restaurant translated their vision to a book, and it's great. Most home cooks won't be able to make even a fraction of these recipes - they involve everything from expensive equipment, to custom-made serving utensils, to rare ingredients. The point isn't to try to cook your way through this book although someone did do that!
It's ideas on how to combine flavors, to try new ways of incorporating smells and tastes and visuals, and excellent photography. Amazing photos, on great paper, about incredible creations. Definitely an excellent coffee table book, and you might even try to make a few! Big book! Lots of info! If your just a home cook and dont know much about gastronomy this may be a few steps from where your at cooking wise.
If you have dabbled in molecular gastronomy and want to learn some more then this may be the book for you. Although it's not super descriptive in some techniques with the gastronomy if you have an idea of how to use the stuff and own some of the gadgets and powder products you should be able to get some new ideas and maybe learn some new techniques as well.
Great book. Very much worth the money. Go to Amazon. Back to top. Get to Know Us. Shopbop Designer Fashion Brands. Alexa Actionable Analytics for the Web. DPReview Digital Photography.
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Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support? The debut cookbook from the restaurant Gourmet magazine named the best in the country. 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 dishes totaling recipes and 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.
What was modern design in when we began the project is unlikely to be cutting edge in And so just before our 10th anniversary we committed to completely redesign and rebuild Alinea. On January 4th of this year the demolition crew came through and the rebuild began shortly after. Crews worked continuously to do in 4 months what took 13 months the first time around. And we sent our team around the world in the process. The new design is an intentional juxtaposition of classical architectural references and modern touchstones. It seeks to be timeless and sophisticated while giving no direct hints to a specific time or place.
A Man of Taste
His Chicago restaurant Alinea has won numerous accolades and Achatz himself has won numerous awards from prominent culinary institutions and publications, including the Food and Wine 's "best new chefs" award in , "Rising Star Chef of the Year Award" for , "Best Chef in the United States" for and a "Who's Who Inductee" from the James Beard Foundation. Achatz's early culinary career included time spent working in his parents' restaurants in St. Following graduation in , Achatz landed a position at Charlie Trotter 's. Achatz spent four years at The French Laundry, rising to the position of sous chef. In , Achatz moved to the Chicago area to become the Executive Chef at Trio in Evanston, Illinois , which at the time of his arrival had a four-star rating from the Mobil Travel Guide. Over the next three years, with Achatz at the helm, Trio's reputation soared  and in the restaurant was rewarded with a fifth star from Mobil, becoming one of just 13 restaurants so honored at the time.