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Alinea ePub download

by Grant Achatz

  • Author: Grant Achatz
  • ISBN: 1580089283
  • ISBN13: 978-1580089289
  • ePub: 1412 kb | FB2: 1131 kb
  • Language: English
  • Category: Regional & International
  • Publisher: 10 Speed Press; 1st Edition edition (October 1, 2008)
  • Pages: 416
  • Rating: 4.6/5
  • Votes: 662
  • Format: doc azw lit lrf
Alinea ePub download

Grant Achatz (born June 25, 1970) is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine.

Grant Achatz (born June 25, 1970) is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine

FREE shipping on qualifying offers. The debut cookbook from the restaurant Gourmet magazine named the best in the country.

FREE shipping on qualifying offers. A pioneer in American cuisine.

ALINEA by Grant Achatz. The debut cookbook from the restaurant gourmet magazine named the exceptional within the us of a. A pioneer in American cuisine, chef grant Achatz represents the first-rate of the molecular gastronomy ry basics and incredible flavor paired with a groundbreaking technique to new strategies and equipment.

Some people are calling this iteration Alinea . or the Alinea Reboot. We just call it Alinea. Because all along we’ve always desired to embrace innovation and change as our core identity. Alinea means the beginning of a new train of thought. Welcome back to Alinea. Alinea will offer three distinct experiences.

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 The debut cookbook from the restaurant Gourmet magazine named the best in the country.

Achatz has published three books: Alinea is about the creation of the restaurant, Life, On the Line: A Chef’s Story .

Achatz has published three books: Alinea is about the creation of the restaurant, Life, On the Line: A Chef’s Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat, includes his battle with stage-four tongue cancer and his subsequent remission, and The Aviary Cocktail Book is about a culinary approach to cocktails, with insight, and artwork. An enthusiastic proponent of molecular gastronomy, Achatz created a kitchen laboratory at Alinea. His flagship restaurant, Alinea, serves as an approved internship site for current CIA students.

It's exceptionally well done. I highly recommend it.

Before opening Alinea in 2005, Achatz was sous chef at the French Laundry and the executive chef of Trio in Chicago. He lives in Chicago, Illinois. It's exceptionally well done.

ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume

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.

Come here for updates from Alinea and myself. Lastly you must prepay for the dinner in advance at the time of booking (keep in mind that reservations are typically made two and a half months in advance) and purchases are non-refundable and cannot be rescheduled. I have eaten at many of the world’s best restaurants, including Per Se, Pujol, Le Bernardin, etc and have never in my life seen such unprofessional and unethical tactics.

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 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. "Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . 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." --Corby Kummer, senior editor of Atlantic Monthly"Someone new has entered the arena. 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." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category  James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . 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."—Art of Eating
Tygrarad
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.
SING
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. this is a great companion to the Modernist Cuisine box set. 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 not a professional chef but cook like one, get this book.
Gnng
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. I ABSOLUTELY LOVE THIS BOOK
Goltigor
Achatz is one of the most unique and experimental chefs in the country.
His cookbook, Alinea, gives you a glimpse into the experimental cooking techniques he has championed at his renowned restaurant.
I have an extensive cookbook collection and this is a unique addition to my collection. The recipes are for advanced cooks who want to experiment with new techniques. The culinary results are best served at special occasions. This is not day to day home cooking.
Cktiell
I had the pleasure of dining at Alinea in June of 09. My son requested this as his graduation present from U Chicago Law School. I have eaten at the finest restaurants around the world and all I can say is Alinea is in a class by itself. I was given a short tour of the kitchen afterwards. It made me think of NASA. If you are a foodie this is Mecca. The book is an astonishingly beautiful coffee table class book. The size, photography, design, and production conjures up a fine art book. I have been a serious amateur chef for nearly 40 years and what is very clear is that this is not a book for beginners. It assumes a fairly high level of skill and familiarity with advanced practices. That said, this is a treasure trove of innovation and methods to challenge the skills and imagination of anyone who loves to cook. The only other book I think it compares to is The French Laundry Cookbook by Thomas Keller. Both of these chefs rank amongst the top innovators in the world of fine cuisine. If you really want to push yourself as a chef buy this book. If you simply want an astonishingly beautiful coffee table conversation piece buy this book. Whatever you do make sure dining at Alinea is on your "Bucket List."
Sharpmane
Amazing descriptions of everything. Excellent quality. Hardcover is very wide, about twice as wide as a typical hardcover book.
grand star
A book befitting the gloriousness of Alinea.
This is a wonderful cookbook for anyone who is looking to practice molecular gastronomy in depth. Extremely beautiful photographs.
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