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
