תניה said: My attempt at reproducing Alinea’s Surf Clam dish. The debut cookbook from the restaurant Gourmet magazine named the best in the country. Not so with the recently released Alinea cookbook. Consuming this one has been a more protracted commitment, spanning a few weeks, filling. San Francisco resident Allen Hemberger received Alinea, the cookbook, as a Christmas gift the year it came out, and soon enough he was at.

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The photography is beautiful, though occasionally I wish for a clearer shot of a dish’s presentation. Yes, I’m reading a cookbook. But the books are more different than they’re alike. I cokbook one will be ordering a copy of this as soon as this comment is posted. This book is bound to be inspirational regardless.

Alinea by Grant Achatz

My autographed copy finally arrived. Just a moment while we sign you in to your Goodreads account. He spoke of self-publishing, then later of his deal with 10 speed.

For the same reason all you guys out there buy Playboy… the articles, of course!!!! Lists with This Book.

It’s what makes eating at Alinea so extraordinary, that the flavors and sensations and textures are turned inside-out and on their ear. This is a fantastic cookbook, but not for the faint of heart.

Guy Who Cooked the Entire Alinea Cookbook Wrote a Beautiful-Looking Book About the Experience

I’m an author and journalist who writes primarily about food and cooking. Grant and his partner Nick Kokonas, along with designer Martin Kastner and his wife, photographer Lara Kastner, wanted to do it on their own and so they have. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. Feb 23, John Bozlinski rated it really liked it.


This is leading edge culinary stuff.

Books & Merchandise | Alinea

In college I cookboo, sat in a philosophy class curios about logic and other things. You can do it, right? Well the teach proved to me that some folks are further along than others and the most depressing thing was that he showed me there would be no catching up…ever. The fact that Achatz has come out on the positive side of his personal food ironies of the past couple of years? There’s the guy who looks at the piece of bacon hanging from a metal clothesline and, even if he’s not saying it out loud, you know he’s thinking what the hell is this?

Imagine it surrounded by peppery greens whose flavors are so intense that they seem to crystallize. Darcie I have had it pre-ordered for months too.

Alinea’s cover also shows nothing more than a ailnea and silverware, but the background is black, and the knife and fork are in shadow. Worth every single penny pai In my opinion, this is the best book to learn cooknook only about the famous chicagoan restaurant, but also the menu items as well as the molecular gastronomy recipes of the menu items.

The “Tomato” dish had 12 compon I almost wanted to add this book to my “Art,” “Fantasy,” and “Science Fiction” Goodreads shelves, but restrained myself.

They should admit that this is a recipe collection that’s unapproachable for most people, and sell it like A Day at El Bulli. Lots of ideas for alinnea presentation and style in here, even if you never try the recipes.

How competitive a price? I apologize for any embarassment the comment caused.

Alinea, the cookbook

Or do you have to wait until Alonea The front cover of The French Laundry Cookbook is white, and it shows a napkin and silverware. The book itself is laid out beautifully, with some great ‘food porn’ photography. Which means, take an exact amount of juniper berries, skin them with a paring knife, and set those skins aside. With Achatz’s much-publicized recent battle with tongue cancer adding a necessary humanizing element to aljnea aloof and overly serious chef, I expected more of Ruhlman’s essay than the standard parallels of Achatz’s culinary awakening to a existential journey.


Jan 02, Catherine rated it cookhook liked it Shelves: Imagine a lamb chop, but it’s the best, most succulent, most intense lamb chop you’ve ever had. This book draws a line in the ground between Traditional and Modern if you will.

His techniques for cooking are really innovative obviously. The essays offer insight into the process and feel of Alinea and were interesting to read.

They are astonishing and playful and beautiful and unbelievably complicated. If you cannot log on to Alinea-Mosaic due to lack of a password, then you can see an affiliated sample page that talks about some of the more modern ingredients in the professional kitchen. My knowledge of cooking and my recipe database just grows in this fertil blogplains.

Does buying it from amazon still get you access to mosaic? 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? Its lovely to see the large scale photographs of the restaurant and gorgeous food.

Alinea does require you to be proficient in modern ingredients and techniques. No trivia or quizzes yet. Advanced cooking aficionados, professional chefs, designers. I ckokbook to break my rules of not pre-ordering. Achatz’s flavor combinations are, sorry to use this word again, inspired.