Rate this book

Alinea (2008)

by Grant Achatz(Favorite Author)

4.14 of 5 Votes: 6

ISBN

1580089283 (ISBN13: 9781580089289)

languge

English

genre

Food & Cookbooks

publisher

Achatz

review 1: I almost wanted to add this book to my "Art," "Fantasy," and "Science Fiction" Goodreads shelves, but restrained myself. But this book is totally all of those things!! This is most definitely not an instructional type cookbook; I do not think any of these could possibly be recreated in the average person's home. Maybe if you had a scientific laboratory in your home...For example, each individual dish recipe contains 4+ component recipes in order to make the dish. (The "Tomato" dish had 12 component recipes to it!! Plus an additional step for putting it all together!! And we're not talking simple steps, here!)Other dishes have component recipes that use ingredients like "Ultra-Tex 3" and "Louis Francois Super Neutrose Gallia Stabilizer" (*&$^#???!!!).Also, how do you EAT th... moreis stuff??! Do you just swirl it around on your plate and go at it, or does someone provide you with eating instructions prior to your start?Oh, but the photography of the food! And the art and science and fantasy of the food! It's very, very neat. Elements like smoking cinnamon/maple leaves to give that added smell element to the act of tasting the food... It's so cool. The whole thing is very cool.
review 2: In my opinion, this is the best book to learn not only about the famous chicagoan restaurant, but also the menu items as well as the molecular gastronomy recipes of the menu items. It is definately what you want to read if you do not want to get into the details of the techniques but learn a little about the business model, the design of the restaurant, etc., and the menu items, ingredients and recipes. The pictures are amazing and inspirational for culinary readers. Worth every single penny paid. less

Download links for: Alinea

Advertising