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    <name><![CDATA[Ragallachmc]]></name>
    <location><![CDATA[Cleveland, OH]]></location>        
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  <id type="integer">3975276</id>
  <isbn>1580089283</isbn>
  <isbn13>9781580089289</isbn13>
  <ratings_count type="integer">56</ratings_count>
  <text_reviews_count type="integer">14</text_reviews_count>
  <title>Alinea</title>
  <average_rating></average_rating>
  <link>http://www.goodreads.com/book/show/3975276.Alinea</link>
<author>
  <id type="integer">1695173</id>
  <name>Grant Achatz</name>
  <ratings_count type="integer">56</ratings_count>
  <text_reviews_count type="integer">14</text_reviews_count>
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    <rating>5</rating>
  <votes>1</votes>
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  <recommended_for><![CDATA[Gourmands and Foodies]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Wed Oct 01 00:00:00 -0700 2008</read_at>
  <date_added>Wed Oct 15 12:27:26 -0700 2008</date_added>
  <date_updated>Wed Oct 15 12:35:04 -0700 2008</date_updated>
  <read_count>1</read_count>
    <body><![CDATA[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.<br/><br/>The essays offer insight into the process and feel of Alinea and were interesting to read.<br/><br/>The book itself is laid out beautifully, with some great 'food porn' photography.<br/><br/>All in all, I think this is one of the most important cookbooks to come out in recent memory and is definitely worth picking up. ]]></body>
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