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55,41 €

Author: Grant Achatz
Availability: 10 días
Language: Inglés
Format: Tapa dura, 400 pp, cm
Publisher: Ten Speed Press, 2008, 9781580089289
Features: Fotografías a color

Publisher review:
Chef Grant Achatz of Alinea restaurant in Chicago is renowned for his brillant fundamentals and his relentless pursuit of innovation in the kitchen. Alinea the cookbook showcases Achatz’s cuisine through more than 100 dishes organized into four complete seasonal menus, illustrated by 400 photographs presented in a deluxe volume.
Three feature essays fram the book: Michael Ruhlman traces the evolution of Alinea and its chef; Jeffrey Steingarten offers a rousing and incisive account of dining at the restaurant; and Mark McClusky explores the role of technology in the Alinea kitchen. The recipes bring the work of a pioneering chef into the home kitchen, challenging and inspiring adventurous cooks with Achatz’s stunning range of creations. Buyers of the book receive access to the Alinea Mosaic website, featuring extensive video demonstrations, interviews with chef Achatz and his collaborators, a sourcing guide for specialized ingredients, and an online forum through which readers can interact with the Alinea kitchen.
With its groundbreaking collection of recipes, lavish visual presentation, and interactive web-based component, Alinea is a bold, dynamic statement by one of the world’s great chefs.

- Toward creativity, Michael Ruhlman.
- Experiencing Alinea, Jeffrey Steingarten.
- The postmodern pantry, Mark McClusky.
- Black truffle explosion, Michael Nagrant.
- Where it comes from, Grant Achatz.
- How to use this book, Nick Kokonas.
- Spring.
- Summer.
- Autumn.
- Winter.

Grant Achatz is the multiple award-winning chef and owner of Alinea in Chicago. He was named one of the best new chefs in America by Food & Wine in 2002, he received the James Beard Rising Star Chef award in 2003; the Best Chef/Great Lakes award in 2007; and the top honor, Outstanding Chef in the United States, in 2008. Before opening Alinea in 2005, Achatz was sous chef at The French Laundry and the executive chef of Trio in Chicago. He has written for Gourmet and The New York Times Diner’s Journal and is a columnist for The Atlantic’s Food Channel. He lives in Chicago, Illinois, with his girlfriend and two sons, Kaden and Keller. He is author or co-author of:
- Alinea.
- Life, on the line.
With his partner, Nick Kokonas, is currently developing Next and The Aviary in Chicago.

Book reviews:
“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”. Ruth Reichl, Gourmet magazine.
“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, Atlantic Monthly.

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