⋙ Libro Free Alinea Grant Achatz 9781580089289 Books

Alinea Grant Achatz 9781580089289 Books

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Alinea Grant Achatz 9781580089289 Books

This is the most complicated cookbook I have ever seen. If you want a challenge, like to constantly up your game, and want to buy lists of ingredients and pieces of equipment that you dont own, then get this book. I have started to wear out the binding from using it. This is college varsity level cooking. Expect some things to not work out, do some research, and try again it will work. Chef Achatz and his team have created some crazy wonderful things. Most importantly, they have captured the detail needed to recreate them. Directions are straightforward, meaning they expect you know what they are talking about when they explain it like a chef, and they expect you own things like a sous vide, a chinois, lab grade sieves, and jars of modernist ingredients. I was able to work around the equipment that was out of sight, like a rotovap, or a refrigerated centrifuge. this is a great companion to the Modernist Cuisine box set. When I received this book, I flipped through it for two days straight, back and forth. I have made several things for small and large groups, and they were fantastic, everyone was amazed and even though I gave full credit to Alinea and Chef Achatz there were high marks for execution. The ideas and thoughts I used to create my own dishes have also resulted in amazing things. If you are not a professional chef but cook like one, get this book.


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Alinea Grant Achatz 9781580089289 Books Reviews

bought it used and had minimal wear. Full of recipes for 4 seasons worth of menus. It's pretty big and fairly heavy. Worth it.
I had the pleasure of dining at Alinea in June of 09. My son requested this as his graduation present from U Chicago Law School. I have eaten at the finest restaurants around the world and all I can say is Alinea is in a class by itself. I was given a short tour of the kitchen afterwards. It made me think of NASA. If you are a foodie this is Mecca. The book is an astonishingly beautiful coffee table class book. The size, photography, design, and production conjures up a fine art book. I have been a serious amateur chef for nearly 40 years and what is very clear is that this is not a book for beginners. It assumes a fairly high level of skill and familiarity with advanced practices. That said, this is a treasure trove of innovation and methods to challenge the skills and imagination of anyone who loves to cook. The only other book I think it compares to is The French Laundry Cookbook by Thomas Keller. Both of these chefs rank amongst the top innovators in the world of fine cuisine. If you really want to push yourself as a chef buy this book. If you simply want an astonishingly beautiful coffee table conversation piece buy this book. Whatever you do make sure dining at Alinea is on your "Bucket List."
A book befitting the gloriousness of Alinea.
Amazing descriptions of everything. Excellent quality. Hardcover is very wide, about twice as wide as a typical hardcover book.
Achatz is one of the most unique and experimental chefs in the country.
His cookbook, Alinea, gives you a glimpse into the experimental cooking techniques he has championed at his renowned restaurant.
I have an extensive cookbook collection and this is a unique addition to my collection. The recipes are for advanced cooks who want to experiment with new techniques. The culinary results are best served at special occasions. This is not day to day home cooking.
If you're a fan of Alinea, then you know the restaurant is much more than just a restaurant. It's an experience. The book, Alinea, is an extension of the experience. The narrative is very interesting to read. The recipes are written such that you can easily take a dish apart and construct your own creation from it. So, you can take the recipe for a sauce and apply it to your steak or shrimp and make your ordinary dinner something extraordinary. There is even helpful information about substitutes for hard-to-find ingredients.

The book is a companion to a website that is available only to people who have purchased the book. I haven't visited the website yet, but the book claims that Grant Achatz and his staff participate in online discussions and there are supposed to be videos on the website that accompany many of the recipes. I'm very much looking forward to exploring this.

If Alinea is a three-star restaurant, then this book is worth five stars on . It's exceptionally well done. I highly recommend it.
If you are into modern food, you will love this book. It contains detailed directions for each of the indulgently artistic plates. The food presentation is so inventive. The only negative is that some of the ingredients are not easily sourced for me because I am in the rural part of the state of Virginia. That is were comes in handy. This book will make even a picky eater want to try the food. The book is filled with wonderful photos of each plate. This book makes you believe that you too can achieve the art and techniques of modern cuisine. He detailed how to do it step by step, component by component. I ABSOLUTELY LOVE THIS BOOK
This is the most complicated cookbook I have ever seen. If you want a challenge, like to constantly up your game, and want to buy lists of ingredients and pieces of equipment that you dont own, then get this book. I have started to wear out the binding from using it. This is college varsity level cooking. Expect some things to not work out, do some research, and try again it will work. Chef Achatz and his team have created some crazy wonderful things. Most importantly, they have captured the detail needed to recreate them. Directions are straightforward, meaning they expect you know what they are talking about when they explain it like a chef, and they expect you own things like a sous vide, a chinois, lab grade sieves, and jars of modernist ingredients. I was able to work around the equipment that was out of sight, like a rotovap, or a refrigerated centrifuge. this is a great companion to the Modernist Cuisine box set. When I received this book, I flipped through it for two days straight, back and forth. I have made several things for small and large groups, and they were fantastic, everyone was amazed and even though I gave full credit to Alinea and Chef Achatz there were high marks for execution. The ideas and thoughts I used to create my own dishes have also resulted in amazing things. If you are not a professional chef but cook like one, get this book.