Alinea by Grant Achatz Summary and Reviews
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Book Reviews of Alinea
Book Review: Only if you want the best
Summary: 5 Stars
This has to be the best cook book I've seen in years. The packaging and pictures are exquisite, and the recipes are clear and concise. All of the recipes are exactly as you would find in what is considered the best restaurant in America.
That said, for the amateur cook, this book and its recipes will be almost impossible. It will be difficult for the even a seasoned pro. Keep in mind that these dishes take as many as five cooks at the restaurant. But even just as inspiration this is invaluable.
If you aspire to greatness and perfection, this book is for you.
Book Review: Sculptural
Summary: 5 Stars
This book is a work of art in its own right, beautiful photography, well executed and thoughtful. A treasureBook Review: Suck it up and buy the equipment
Summary: 5 Stars
For all of you ordering/reading these amazing new MG books especially using sous vide techniques, just suck-it-up and buy an immersion circulator and a vacuum chamber. I tried doing the "home-made" versions with a cheap vacuum machine (not anything like a chamber) and a water bath with a temp gauge...not the same. You can buy a reasonable priced vacuum chamber for ~$1,000 and a circulator for around $600. They have transformed my life, cooking level and convenience. They are worth every penny. I am just a home cook (not professional) and can't live without them. You will make your $$$ back from buying bulk, low cost of vacuum bags (compared to zip-lock or vacuum perforated bags), lack of waist/spoilage, and just ease of mind/convenience when preparing a meal. It will be the best investment you will ever make if you enjoy cooking.Book Review: The Line of Beauty
Summary: 5 Stars
"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.
Book Review: The Perfect Book for the Perfect Chef
Summary: 5 Stars
This book has to be one of the most beautiful, innovative and inspirational cookery books ever. Although a nightmare to track down - Alinea's own shop had run out, Amazon.co.uk and just about everyone else in the UK were out of stock, Amazon.com had it. Thank you, thank you, thank you! The recipes are highly unusual, the photos mouth-watering and the price very reasonable. Thoroughly recommended for the advanced chef with plenty of time to prepare exotic dinner parties. Definitely not for beginners or the faint-hearted.