Achatz, Grant Alinea: Grant Achatz

ISBN 13: 9781580089289

Alinea: Grant Achatz

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9781580089289: Alinea: Grant Achatz
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Alinea editado por Ten Speed Press

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Críticas:

'Despite being robbed of the professional cook's most critical faculty - to tell one flavour from another - [Achatz] battled against formidable odds to create dishes of extraordinary subtlety and invention.' --The Observer, 20th July 2008

'A recent article in Observer Food Monthly gave Grant Achatz a higher profile, but his name has always been significant amongst the food cognescenti .... However, it is the collection of 100 dishes made up of some 600 technically sophisticated recipes that make this book such a desirable buy. Achatz's take on molecular gastronomy and his amazing presentation skills are dissected in detail.' --Yes Chef Magazine, Autumn 2008

Your Dinner's in the Lab: A Christmas dinner special looking at sell-out molecular gastronomy cookbooks --The Sunday Times, 28th December 2008

Your Dinner's in the Lab: A Christmas dinner special looking at sell-out molecular gastronomy cookbooks --The Sunday Times, 28th December 2008

Reseña del editor:

The first cookbook from the acclaimed chef of a restaurant named the best in the country by Gourmet magazine features six hundred recipes exemplifying the author's trademark approach to cooking, accompanied by essays on the Alinea restaurant, the experience of dining there, and the role of technology in its kitchen.

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Grant Achatz
Verlag: Random House USA Inc Aug 2008 (2008)
ISBN 10: 1580089283 ISBN 13: 9781580089289
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Buchbeschreibung Random House USA Inc Aug 2008, 2008. Buch. Zustand: Neu. Neuware - 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 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. '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 Achatz's 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 can't wait to come back, to see what Achatz will come up with next.' --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award! 'Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're 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 Alinea's 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 400 pp. Englisch. Artikel-Nr. 9781580089289

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