Alinea by Grant Achatz Summary and Reviews
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Book Reviews of Alinea
Book Review: From such a young chef-remarkable!
Summary: 5 Stars
As a European, I'm from Norway, and naturally following the European top restaurants, especially. El Bulli 2003-2004 and The Big Fat Duck Cookbook I discovered Grant Achatz 3 years ago. This amazing book has given me a deeper and more close up information about how things work in the "Alinea World".
With this knowledge as a young man I predict that Grant Achatz, within 10 years will be the nr.1 chef in the world, and as far as I can see he is the only one challenging the "old chefs".
If you want to follow the developing of the new way og cooking, this book is a "must".
And here at Amazon you even get it for a very good price.Alinea
Book Review: GREATNESS
Summary: 5 Stars
Great book...great recipe GUIDELINES...great photography. If you cook professionally, please grab this book. Most people will not entirely understand the concepts, but this is a must have.Book Review: If you eat only one meal before you die, eat these recipes
Summary: 5 Stars
Perfect cookbook. Techniques and ingredients are covered, especially with the poached hamster tongue. Presentation is the book's strong point. Can you make the threads of a carrot into your wig and eat it? You bet! Our family spent last night shooting each other in the mouth with the pumpkin guns. For the absolute best flavor ever, try ham.Book Review: Impressive!
Summary: 5 Stars
This is an impressive book! The photos are beautiful and the recipes are truly inspiring.Book Review: Incredible book
Summary: 5 Stars
There are more than a few books on molecular gastronomy ranging from $40 to $400. I have not purchased the $400 books but cannot imagine getting more for your money than you get with Alinea. The photos are spectacular. The recipes are easy to follow and incredibly imaginative. The draw backs are acquiring the ingredients (with some research it can be done) and I think you may need a sous chef or 2 to complete some recipes in a timely manner. If you are venturing into molecular gastronomy this book is the one you should buy!!