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Review
'Despite being robbed of the professional cook's most critical faculty - to tell one flavour from another - [Achatz] battled against formidable odds to create dishes of extraordinary subtlety and invention.' --The Observer, 20th July 2008
'A recent article in Observer Food Monthly gave Grant Achatz a higher profile, but his name has always been significant amongst the food cognescenti .... However, it is the collection of 100 dishes made up of some 600 technically sophisticated recipes that make this book such a desirable buy. Achatz's take on molecular gastronomy and his amazing presentation skills are dissected in detail.' --Yes Chef Magazine, Autumn 2008
Your Dinner's in the Lab: A Christmas dinner special looking at sell-out molecular gastronomy cookbooks --The Sunday Times, 28th December 2008
'A recent article in Observer Food Monthly gave Grant Achatz a higher profile, but his name has always been significant amongst the food cognescenti .... However, it is the collection of 100 dishes made up of some 600 technically sophisticated recipes that make this book such a desirable buy. Achatz's take on molecular gastronomy and his amazing presentation skills are dissected in detail.' --Yes Chef Magazine, Autumn 2008
Your Dinner's in the Lab: A Christmas dinner special looking at sell-out molecular gastronomy cookbooks --The Sunday Times, 28th December 2008
Product Description
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. "Alinea" holds the Five Diamond Award from AAA and Five Stars from Mobil, and has been featured in the "Wall Street Journal" and the "New York Times",
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Most Helpful Customer Reviews
14 of 15 people found the following review helpful
Format:Hardcover
Unlike other reviewers I do not think that the very sophisticated and inspiring recipes in this book are impossible for the home cook. But they are complicated, for sure. Sometimes even incredibly complicated.
But the descriptions are extremely accurate, the photography is fantastic and I particularly loved the 'to assemble and serve' paragraphs that end each recipe. Though many recipes are also too complicated for me as an advanced amateur, I dare say that that I succesfully made 8 dishes from this wonderful book at my own 2008 Christmas dinners.
Grant Achatz is a fabulously talented chef and his book Alinea is highly recommended to advanced home chefs. Incredible photography makes it inspiring and mouthwatering at the same time, even if you don't do any of his recipes at all.
But the descriptions are extremely accurate, the photography is fantastic and I particularly loved the 'to assemble and serve' paragraphs that end each recipe. Though many recipes are also too complicated for me as an advanced amateur, I dare say that that I succesfully made 8 dishes from this wonderful book at my own 2008 Christmas dinners.
Grant Achatz is a fabulously talented chef and his book Alinea is highly recommended to advanced home chefs. Incredible photography makes it inspiring and mouthwatering at the same time, even if you don't do any of his recipes at all.
4 of 4 people found the following review helpful
Format:Hardcover
This is about as complex a cookbook as I've ever come across. In general, I enjoy trying to recreate restaurant style dishes at home but much of Alinea is impractical unless I were to spend all day doing it. This is the kind of food that requires an army of chefs or lots of time because of the number of different elements that need to be prepared and brought together for each dish. However, there are some really interesting techniques which will change the way I cook
9 of 10 people found the following review helpful
Format:Hardcover
it took me well over a month in fact nearly 2months to get this book and i thought of cancelling it. i got to say im glad i didnt.
this book is amazing but would say only for a experianced chef or someone that really loves food. the recipe are extremly complex for the everyday cook and doing most of them at home is nearly impossible. but from cover to back this book is glorious. the best book i own (and i have alot) maybe that will change when my el bulli collection turns up
this book is amazing but would say only for a experianced chef or someone that really loves food. the recipe are extremly complex for the everyday cook and doing most of them at home is nearly impossible. but from cover to back this book is glorious. the best book i own (and i have alot) maybe that will change when my el bulli collection turns up
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Most Recent Customer Reviews
This is a book that's not sure what it wants to be
My guess is that many of the reviews of Alinea are going to try to define the book, and invariably there'll be a comparison to The French Laundry Cookbook. Read more
Published 4 months ago by Danny Marbella
My name is Grant Achatz chef of chefs! Look on my works ye mighty and...
Wow! It.....when you open it......OMG!! The food!....The images!.....Wow!. Recipes? Yes but how do you even begin?!!! Read more
Published 4 months ago by Wannabe Foody
Alinea
This is a beautiful cookbook which offers people a chance to understand and create modernist cuisine using new techniques and ingredients
A must for any serious chef or... Read more
A must for any serious chef or... Read more
Published 13 months ago by Mr. John W. Barton
eye candy... beautiful... coffee table book
This book is for the professional chef. It is a gorgeous tome of nearly impossible recipes for the home cook. Read more
Published on 3 May 2010 by cookbook
Only for advanced professionals
Only for advanced professionals. Who wants to see that other chef make. Recipes consisting of multiple components. Cooking some not possible if you don't know the principles. Read more
Published on 6 Dec 2009 by J. Semeljova
Beautiful and inspiring book
I probably will not use this book for cooking one-to-one, however the innovative and artistic style of cooking that it represents is indeed inspiring.
Published on 30 Jan 2009 by Jakob K. Voldum
A book you won't cook from....
This is a truly amazing book but one I don't think I will ever use to cook from. The photography, the writing, the recipes are all excellent but I think maybe a little too... Read more
Published on 11 Nov 2008 by N. welch
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