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Alinea Hardcover – 1 Oct 2008

4.6 out of 5 stars 25 customer reviews

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Product details

  • Hardcover: 416 pages
  • Publisher: Ten Speed Press; First Edition edition (1 Oct. 2008)
  • Language: English
  • ISBN-10: 1580089283
  • ISBN-13: 978-1580089289
  • Product Dimensions: 31.5 x 4.3 x 25.7 cm
  • Average Customer Review: 4.6 out of 5 stars 25 customer reviews
  • Amazon Bestsellers Rank: 70,988 in Books (See Top 100 in Books)
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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

Your Dinner's in the Lab: A Christmas dinner special looking at sell-out molecular gastronomy cookbooks --The Sunday Times, 28th December 2008

About the Author

Grant Achatz was named one of the best new chefs in America by Food and Wine in 2002, received the James Beard Rising Star Chef award in 2003, and won the Beard Best Chef/Great Lakes award in 2007. Before opening Alinea in 2005, Achatz was sous chef at the French Laundry


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4.6 out of 5 stars
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on 15 December 2008
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on 14 February 2014
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