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    <id>1811660</id>
    <name><![CDATA[Hillary]]></name>
    <location><![CDATA[Saint Paul, MN]]></location>
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  <id type="integer">3975276</id>
  <isbn>1580089283</isbn>
  <isbn13>9781580089289</isbn13>
  <text_reviews_count type="integer">14</text_reviews_count>
  <title>
    <![CDATA[Alinea]]>
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  <average_rating>4.48</average_rating>
  <ratings_count>56</ratings_count>
  <description>
    <![CDATA[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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<authors>
    <author>
    <id>1695173</id>
        <name><![CDATA[Grant Achatz]]></name>
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    <average_rating>4.48</average_rating>
    <ratings_count>56</ratings_count>
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  <read_at>Wed Jan 21 00:00:00 -0800 2009</read_at>
  <date_added>Wed Jan 21 10:37:00 -0800 2009</date_added>
  <date_updated>Wed Jan 21 10:38:21 -0800 2009</date_updated>
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    <body><![CDATA[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.]]></body>
    
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