Alinea by Grant Achatz

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    • Categories: Dessert; Spring
    • Ingredients: store-cupboard ingredients; Trimoline; grapeseed oil; cake flour; Maraschino; gelatin; heavy cream; isomalt; glucose; vanilla beans; dried cherries; Japanese soy lecithin; tonka beans
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    • Categories: Appetizers / starters; Summer; Vegan; Vegetarian
    • Ingredients: cucumbers; mangoes; whole cloves; coriander seeds; fresh ginger; juniper berries; saffron; coriander leaves; coriander flowers
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    • Categories: Appetizers / starters; Summer
    • Ingredients: gelatin; crème fraîche; cucumbers; panko breadcrumbs; red onions; capers; radishes; parsley; chives; smoked steelhead roe; Belgian endive; sorrel
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    • Categories: Appetizers / starters; Summer
    • Ingredients: dried red pepper flakes; basil flower pods; mozzarella curd cheese; heirloom tomatoes; red onions; curry powder; turmeric; fennel seeds; coriander seeds; heavy cream; ciabatta bread; Niçoise olives; Ultra-Tex 3; Meyer lemons; Israeli couscous; molasses; gelatin; saffron; basil; purple basil
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    • Categories: Appetizers / starters; Summer
    • Ingredients: passion fruit; gelatin; powdered citric acid; prosciutto; zuta levana leaves; thyme
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    • Categories: Appetizers / starters; Summer
    • Ingredients: peanut oil; eggplants; fresh ginger; Thai green chiles; black cardamom pods; soy sauce; chickpeas; Japanese soy lecithin; rice vinegar; grapeseed oil; wax beans; mirin; baby octopus; cilantro; mung bean sprouts; scallions
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    • Categories: Appetizers / starters; Summer
    • Ingredients: chicken skin; thyme; chicken fat; tapioca maltodextrin; corn; black truffles; white bread; button mushrooms; carrots; parsley; bay leaves; black trumpet mushrooms; potatoes
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    • Categories: Appetizers / starters; Summer
    • Ingredients: purslane; carragheen; calcium lactate; clamshell mushrooms; trumpet royale mushrooms; nepitella; striped bass; grapeseed oil; Port wine; dried cherries; dried blueberries; Ultra-Tex 3; veal bones; calf feet; carrots; thyme; tomato paste; rosemary; leeks; pearl onions; juniper berries; kefir; heavy cream; blood oranges; red peppers; agar-agar; ground cayenne pepper; button mushrooms; parsley; bay leaves; black truffles; potatoes; beets; walnuts; walnut oil; smoked salt; rutabagas; saffron; dry red wine; mustard seeds; Belgian endive; clover honey; radicchio; curry powder; wild rice; enoki mushrooms; shallots; green lentils; sherry vinegar; basil; sorrel; micro greens; mint; mustard cress
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    • Categories: Appetizers / starters; Summer; Vegetarian
    • Ingredients: red peppers; Niçoise olives; dried oregano; garlic; white bread; capers
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    • Categories: Main course; Summer
    • Ingredients: yellow pectin; squab; fennel seeds; whole star anise; fennel pollen; veal stock; fennel; dry vermouth; licorice extract; molasses; powdered citric acid; watermelons; raw foie gras; curing salt; heavy cream; sherry vinegar; glucose; scallions; Japanese soy lecithin
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    • Categories: Main course; Summer
    • Ingredients: raisins; Worcestershire sauce; Gruyère cheese; pumpernickel bread; ramps; caraway seeds; leeks; carrots; bay leaves; whole cloves; allspice berries; pig cheeks; heavy cream; panko breadcrumbs; chives
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    • Categories: Appetizers / starters; Summer
    • Ingredients: green grapes; powdered citric acid; gelatin; Port wine; walnuts; store-cupboard ingredients; celery; celery seeds; Maytag blue cheese; walnut oil
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    • Categories: Appetizers / starters; Summer; Vegetarian
    • Ingredients: Ultra-Tex 3; coconut; canned coconut water; Louis Francois Super Neutrose Gallia stabilizer; corn; glucose; mint; limes; ground cayenne pepper
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    • Categories: Appetizers / starters; Summer
    • Ingredients: yellow pectin; iota carrageenan; beets; calcium lactate; sodium alginate; rhubarb; canned clams; juniper berries; gin; grapefruits; powdered citric acid; gelatin; bay leaves; lavender; agar-agar; goat milk; whole oats; heavy cream; cocoa butter; fennel; green tea powder; fennel pollen; tarragon; Japanese soy lecithin
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    • Categories: Dessert; Summer
    • Ingredients: raspberries; rose petals; yogurt; yellow pectin
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    • Categories: Appetizers / starters; Summer
    • Ingredients: porcini mushrooms; heavy cream; thyme; garlic; gelatin; almonds; store-cupboard ingredients; almond milk; dried milk; cherries; Champagne wine; ham; Louis Francois STAB 2000 stabilizer
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    • Categories: Appetizers / starters; Summer
    • Ingredients: pineapple; saffron; smoked bacon; tapioca maltodextrin; Pure Cote B790 modified food starch
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    • Categories: Appetizers / starters; Summer
    • Ingredients: oysters; heavy cream; store-cupboard ingredients; grapeseed oil; lychees; chervil; horseradish; Thai bird's eye chiles; gelatin; osetra caviar
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    • Categories: Appetizers / starters; Summer
    • Ingredients: mangoes; soy sauce; sesame oil; bonito flakes; agar-agar
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    • Categories: Main course; Summer
    • Ingredients: lamb saddle; lamb stock; coriander seeds; ground cardamom; cumin seeds; ground cassia; fennel seeds; turmeric; shallots; panko breadcrumbs; eggplants; thyme; sherry vinegar; gelatin; dates; yogurt; Ultra-Tex 3; pine nuts; pine nut oil; agar-agar; pomegranate juice; mint; goat milk; saffron; grapeseed oil; brown mustard seeds; mustard seeds; jalapeño chiles; Meyer lemons; pomegranates; chives; spearmint; fenugreek seeds; micro greens
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    • Categories: Dessert; Summer
    • Ingredients: cigar; bea balm flowers; bea balm leaves; half and half cream; heavy cream; Thai long peppercorns; gelatin; blackberries; smoked salt
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    • Categories: Main course; Summer
    • Ingredients: beef rib-eye roast; chives; whole cloves; allspice berries; agar-agar; red peppers; raisins; grapeseed oil; veal stock; canned anchovies; potatoes; heavy cream; beef fat; tomatoes; oranges; fresh ginger; sour oranges
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    • Categories: Salads; Appetizers / starters; Summer; Vegan; Vegetarian
    • Ingredients: spinach; arugula; romaine lettuce; red wine vinegar
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    • Categories: Dessert; Summer
    • Ingredients: huckleberries; hazelnuts; gelatin; milk chocolate; half and half cream; fennel; lemon verbena; smoked salt
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    • Categories: Ice cream & frozen desserts; Dessert; Summer
    • Ingredients: Louis Francois Super Neutrose Gallia stabilizer; Marcona almonds; yellow pectin; heavy cream; Ultra-Tex 3; glucose; powdered citric acid; gelatin; olive oil; almond flour; vanilla beans; tapioca maltodextrin; fondant; isomalt; picholine olives; saffron; chamomile; agar-agar; basil; opal basil; Thai basil; oranges
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Notes about this book

  • Eat Your Books

    Errata for this cookbook can be found here.

Notes about Recipes in this book

  • Pineapple, bacon powder, black pepper

    • garethm on January 22, 2020

      The bacon powder component makes a lot more than needed. Make sure you blend the pineapple enough - I found I needed a little longer than specified to prevent it from separating.

  • Corn, coconut, cayenne, mint

    • aak on August 29, 2022

      This recipe is incomplete and does not include all ingredients, or that it is a sorbet. Hopefully this note helps you find it in the search feature, it's a neat recipe.

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  • ISBN 10 1580089283
  • ISBN 13 9781580089289
  • Published Sep 23 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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



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