Summary
The debut cookbook from the restaurant Gourmet magazine named the best in the country.
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 over 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume.
Three feature pieces frame t…
Book Details
| ISBN-13: | 9781580089289 |
|---|---|
| ISBN-10: | 1580089283 |
| Author: | Grant Achatz |
| Publisher: | Random House USA Inc |
| Imprint: | Ten Speed Press |
| Format: | Hardcover |
| Number of Pages: | 400 |
| Release Date: | 1 August 2008 |
| Weight: | 2.99kg |
| Dimensions: | 255mm x 315mm x 43mm |
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About The Author
Grant Achatz
GRANT ACHATZ was named one of the best new chefs in America by Food & Wine in 2002. He received the James Beard Rising Star Chef award in 2003; the Best Chef/Great Lakes award in 2007; and the top honor, Outstanding Chef in the United States, in 2008. Before opening Alinea in 2005, Achatz was sous chef at the French Laundry and the executive chef of Trio in Chicago. He lives in Chicago, Illinois.
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