Alinea by Grant Achatz

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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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