The debut cookbook from the restaurant Gourmet magazine named the best in the country.
A pioneer in American cuisine, chef Grant Achatz repr... read full description
A pioneer in American cuisine, chef Grant Achatz repr... read full description
reviews
Oct 15, 2008
Ragallachmc
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Besides the El Bulli books by Ferran Adria (which are hard to come buy and very expensive), this is the first real cookbook dealing with molecular gastronomy by a well known chef. The recipes are precise and easy to follow, although finding some of the ingredients and equipment is going to be hard for a home chef. Achatz and company demystify MG cooking and show that it's really not that different from more traditional cooking.
The essays offer insight into the process and feel of A More...
The essays offer insight into the process and feel of A More...
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Mar 07, 2011
John
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i'm someone whose basic knowledge of the subject is one recipe with just three ingredients, a pinch of bar, a dash of ba, and a smidge of cue. i wanted to read this book because i always wondered how some people could get so jazzed about cooking.if you're looking for a book about restaurants and the driven people who run them, this is for you. if you're looking for recipes, not so much. now i'm not talking about the kind of places you go to, "too give mom a night off." this is about th
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Dec 29, 2008
Chuck
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As a coffee table book, Lara Kaster's photographs are some of the most stunning food photography I've ever seen. As a cookbook, the over 300 recipes included in this monolith are as addictive and all-consuming as any I've tried recreating.
My issue with the book is with the essays. Given the writing talents of the food writers involved — Michael Ruhlman, Jeffrey Steingarten, Mark McCluskey and Michael Nagrant — the essays are mainly rehashes of better articles each has writte More...
My issue with the book is with the essays. Given the writing talents of the food writers involved — Michael Ruhlman, Jeffrey Steingarten, Mark McCluskey and Michael Nagrant — the essays are mainly rehashes of better articles each has writte More...
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Mar 19, 2010
LorCon
rated it:
As a foodie who is more interested in rustic foodways, I'm almost offended by molecular gastronomy. Why? Why? is my attitude. Nevertheless, this is recommended for the essays on "how to think about food," flavor combinations and also for the fabulous photography. Lots of ideas for food presentation and style in here, even if you never try the recipes. Plus, Grant Achatz is a Chicago Hero. It would make a great gift for any food snob and it is a high quality product, which is getti
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Jan 10, 2012
Catherine
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Full recipes and instructions (accompanied by superb photography) for many of the elaborate “manipulated food” dishes served at Alinea. While all of the individual steps seem manageable--once the uncommon ingredients have been obtained--the full process to create each dish would be unbelievably time-consuming. I doubt I would ever make any of them in their entirety, but some of the recipes that are steps along the way sound interesting on their own. This provided inspiration for some new ways to
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Nov 09, 2008
Monica
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For being a beautiful coffee table book of food porn, this book gets five stars. Its lovely to see the large scale photographs of the restaurant and gorgeous food.
But as for the practical/DIY aspect of the book (which is substantial)... I don't mean to sound like a bumpkin since I know that this is what the Molecular Gastronomy style is all about, but this the whole thing goes a little over my head. Everything is posted in grams, which I assume keeps everything as precise as possib More...
But as for the practical/DIY aspect of the book (which is substantial)... I don't mean to sound like a bumpkin since I know that this is what the Molecular Gastronomy style is all about, but this the whole thing goes a little over my head. Everything is posted in grams, which I assume keeps everything as precise as possib More...
Dec 26, 2008
worst part of this book so far is the intro article by jeffrey steingarten - it's horrible. If had an opportunity to write a piece introducing the coolest restaurant in the US, I wouldn't blow it whining about my broken toe and wasting most of the sentences on topics that mean nothing like other diners' perfumes.
Jul 29, 2011
Ok, this cookbook is as gorgeous as anythiing put together by Thomas Keller, and it has fantastic pictures, and etailed recipes--but this is just food that i am not going to make, I'll try to eat at Alinea, though, and I was glad to read the cookbook after reading Grant Atchatz' memoir 'Chef, Life on the Line'.
Jan 21, 2009
wow. this is absolutely an aspirational cookbook. there's one recipe I'm going to try, and a few more that I would try if I (a) had a larger kitchen and (b) could afford the ingredients and equipment. That said, this is more a coffee table book than an actual cookbook.
Jan 09, 2009
Sarah
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Science + Cooking
The world of molecular gastronomy is beyond me but the pictures are impressive. We have already started on our modern day pantry but I will leave the execution of these recipes to the expert chef in the house.
The world of molecular gastronomy is beyond me but the pictures are impressive. We have already started on our modern day pantry but I will leave the execution of these recipes to the expert chef in the house.
Jan 08, 2009
Tam
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Recipes are broken up with more logical modularity than Thomas Keller's Under Pressure. Keller's recipes reflect a more classical palate, though.
Nov 19, 2011
Sandy
rated it:
Wonderful book if you like pretty food. Chef Achatz has translated his restaurant food to the home kitchen if you are an ambitious cook. Lots of color photos.
Sep 25, 2009
Alpha
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Okay, so I didn't read every single recipe. It was fascinating reading the intro essays and skimming the recipes. Makes me want to eat here someday.
May 28, 2009
On my to read list, but many of my friends rave about it. Recently interviewed the author, Grant Achatz: http://tinyurl.com/nod5c7
Dec 05, 2009
Gina
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I received this for Christmas from D- holy hannah. This book has AMAZING photography from one of the best restaurants in the US (according to Gourmet magazine, New York Times, etc). The food pairing is unique, the presentation is impeccably designed- just wow.
And supposedly, if you can find the ingredients, the recipes are designed for home chefs ;) like me.
And supposedly, if you can find the ingredients, the recipes are designed for home chefs ;) like me.
Feb 06, 2009
Jojo
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My autographed copy finally arrived. If you don't see me for a few weeks, I'll be in my kitchen experimenting with the molecular gastro recipes.
Feb 27, 2010
Tom
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It's pretty unlikely I'll ever be able to cook any of these dishes, but maybe, just maybe, I'll get to experience them at Alinea someday.
Feb 12, 2012
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