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Alinea 
| 80% Recommended by our customers. Publisher: Ten Speed Press Catalog: Book Release date: 2008-10 Media: Hardcover Number of pages: 416 Ean: 9781580089289 Book Isbn: 1580089283  Tip: compare prices with similar booksAuthor:
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Availability: in 24 hours Current discount:37% off !!! |
$31.50 | |
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Written on December 11, 2008 Summary: A very important book from a very important chef I think this book is a landmark for american avant garde cooking, and a very important piece of work. My only negative is in the design of the book. White text on a grey background? What were they thinking?  Written on December 5, 2008 Summary: The Line of Beauty "Alinea" is the official cookbook of Chicago chef Grant Achatz's renowned restaurant. After battling a severe case of tongue cancer, Achatz has made an astounding comeback. This cookbook is a personal- as well as culinary- triumph. "Alinea" isn't the usual cookbook. Achatz tries to bring together different senses. For example, his lamb with fennel and lemon also has the ingredient of coffee aroma. The rabbit is served with prune, shallot, and burning leaves. Scent is as important as taste. There are unusual food combinations as well that Achatz manages to pull off- the cauliflower has 5 coatings,3 gels,and apple- cobia is served with radish,cedarwood.... and tobacco. There's a transparency of raspberry, rose petal, and yogurt- trout roe is combined with passionfruit, coconut, and hyssop. Turbot is served with celery--and chamomile. Lemongrass is the center of one recipe. Achatz redefines the "hot potato,cold potato" as well as peanut butter&jelly. There's an essay about the famous Black Truffle Explosion. Achatz's postmodern cooking isn't for the ordinary cook. He says that one can adapt,using different equipment and ingredients--but it's not the same. One has to be a professional to make these dishes. "Alinea" is cooking as art. Written on December 4, 2008 Summary: An amazing book from an amazing chef I'm an amateur chef: I only began cooking anything about 4-5 years ago, and only recently have begun to try to cook more gourmet foods of the type that I had experienced at excellent restaurants in Chicago. I was lucky enough to visit Alinea twice, and was blown away by the quality. So many molecular gastronomists are form over function. Not Achatz, who seemed to always deliver a perfectly tasting, innovative meal. I was amazed at how much the "hype" about Achatz was not just hype but fact. It was with great excitement, and a little fear, that I recently received the Alinea cookbook in the mail. I've bought cookbooks by other great chefs, some of my favorites being the cookbooks printed by Charlie Trotter. This type of cookbook is often meant more for inspiration than practicality, at least for the home chef. The Alinea cookbook is high quality, and a lot of attention to detail was put into the cookbook, including information about how to manage without some of the expensive equipment used in the Alinea restaurant. To date, I've attempted and succeeded at two different recipes (with slight modifications for unobtainable ingredients) -- they worked fantastically, and were surprisingly not very difficult. Most recipes are not entirely practical to perform exactly as printed, and the book acknowledges this. For example, you could use regular flavorful mushrooms rather than truffles for the fantastic dish: Hot Potato, Cold Potato. If you've been to the Alinea restaurant or love experimenting with new flavors and techniques, you should get this book. Be warned: this book does such a good job of showing you the essence and feel of the restaurant that you'll be tempted to spend the small fortune necessary to dine at the restaurant (perhaps as a repeat visitor). Written on December 1, 2008 Summary: Elegance A friend of mine bought this book and loved it so much he also bought an autographed copy too. I got to read the book at my friend's place. The photography and graphical design of this book was just extraordinary! The elegant book is truly a coffee table book. It really shows the elegancy of presentation of the food. Awesome book! Written on November 26, 2008 Summary: from Chef to Chef Great Book , one of the best I bought this year . Grant Achatz is a master of his kraft , and a missionary for the future of food . Best Value for money Cook book in 2008 . |
| Comparison map |
| Wondering how the book "Alinea" relates to similar books? Find out at a glance here: |
| Price comparison |
 Alinea |
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 A Day at elBulli |
 The Complete Robuchon |
 The Big Fat Duck Cookbook |
 On the Line |
| Our price | $31.50 | $47.25 | $32.97 | $23.10 | $157.50 | $23.10 |
| List price | $50.00 | $75.00 | $49.95 | $35.00 | $250.00 | $35.00 |
| Lowest used price | $37.47 | $50.98 | $37.87 | $21.47 | $227.36 | $25.40 |
| Lowest new price | $29.92 | $43.25 | $31.32 | $19.95 | $154.00 | $18.95 |
| Collectible price | $110.00 | - | - | - | - | - |
| Catalog | Book | Book | Book | Book | Book | Book |
| Release date | 2008-10 | 2008-10-15 | 2008-10-01 | 2008-11-04 | 2008-11-11 | 2008-11-01 |
| Media | Hardcover | Hardcover | Hardcover | Hardcover | Hardcover | Hardcover |
| Number of pages | 416 | 295 | 600 | 832 | 532 | 240 |
| Ean | 9781580089289 | 9781579653514 | 9780714848839 | 9780307267191 | 9781596915503 | 9781579653699 |
| Book Isbn | 1580089283 | 1579653510 | 0714848832 | 0307267199 | 1596915501 | 1579653693 |
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