{"product_id":"alinea-9781580089289","title":"Alinea","description":"\u003cp\u003eThe 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 Achatzs 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 Alineas 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.  \"Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased  challenged  and coddled by Achatzs version of this kind of cooking  and you can have one of the most enjoyable culinary adventures of your life.\" --Corby Kummer  senior editor of Atlantic Monthly  \"Someone new has entered the arena. His name is Grant Achatz  and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once  you cant wait to come back  to see what Achatz will come up with next.\" --GourmetReviews \u0026amp; AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award! \"Even if your kitchen isnt equipped with a paint-stripping heat gun  thermocirculator  or refractometer  and youre only vaguely aware that chefs use siphons and foams in contemporary cooking  you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking  this book is far too interesting to be left on the coffee table. As you read  a question emerges: Is Alineas food art? . . . I go a little further  describing Achatz with a word that he would probably never use to describe himself: avant-garde  as it defined art movements at the beginning of the last century--planned  self-concious  and structured attempts to provoke and shake the status quo. Just as with those artists  the results are not necessarily as interesting as the intentions and concepts behind them. In this sense  this volume constitutes a full-blown although not threatening manifesto.\"Art of Eating\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":45652943470645,"sku":"ByrdShop_1580089283","price":55.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9781580089289.jpg?v=1781854050","url":"https:\/\/atxbooks.com\/products\/alinea-9781580089289","provider":"ATX Books","version":"1.0","type":"link"}