Alinea
by Grant Achatz
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Book Reviews of Alinea
Book Review: a must!
Summary: 5 Stars
Alinea is a must for everyone who is dealing with cooking as a professional or as an amateur of gourmet food. Sure the book is not really a classic cookbook and the recipies are not easy at all to realize in a normal home kitchen. But it is a unique source of inspiration and it opens the unlimitted possibilities of using products. Since I purchased Alinea I'm fascinated by Grant's Achatz techniques and culinary concept.
Grant Achatz is a real artist bringing food to a different level of creation and a trumendeous high skilled chef... his book is an Art book to be found first in the kitchen but also in a library between Pierre Gagnaire, Alain Ducasse etc...
Alinea is a must!
Book Review: The world is a better place because of Chef Achatz.
Summary: 5 Stars
Anyone who knows me has heard me compare food experiences with music. Along those lines, Grant Achatz is a Sonic Youth, or a Kurt Cobain. He is breaking out of standards, while still making enjoyable music that challenges the audience, forces them out of their comfort zones, but leaves them happier for it. This book is an awesome little viewing window into that world. And the recipes are clear, useful, and understandable to boot. Again, you won't be cooking anything from this at home, but for a professional, this is pretty easy stuff to learn about, and this book is a good second step in learning about it. Jordi Cruz's book "Logical Cusine" would be the first step.Book Review: Without a doubt this is the most complicated cookbook I own
Summary: 4 Stars
This book, written by professional chefs, has recipes that are exactly the same as those used in their commercial kitchen. Be prepared for hard-to-find ingredients and complex techniques. I've worked as a chef and am very proficient in the kitchen. I bought this book because I wanted to push my limits. In that regard, mission accomplished. If you're looking for 30-minute meals or dishes with five ingredients or less, buy Rachel Ray's cookbooks or get some takeout.
If you're up to the challenge, I highly recommend this book. Morimoto's newest cookbook "The New Art of Japanese Cooking" is my other favorite.
Book Review: Absolutly Amazing
Summary: 5 Stars
This book is awsome!I've been waiting to get my hands on a molecular gastronomy book for a while (the el bulli books are like 100 to 300 dollars). As for the gadgets and additives, in part of the intro on "how to use this book" they mention you can use a cookie sheet on top of dry ice and for an immersion circulator just a pot of water and a digital thermometer. Most of the chemical additives can be bought from chefrubber.com and lepicerie.com there are some that can only be bought from the manufacturers. I cant wait to start making some of this stuff the pictures are awsome and very very detailed instructions. Have fun!Book Review: Truly Exceptional
Summary: 5 Stars
This book is intriguing on so many levels and offers a sense of wonder for even the most jaded gourmand. First of all, the photography is beautiful, managing to showcase the identity of exceptional produce while displaying the modern service pieces and mind-blowing technique. It is also intellectually stimulating, as it includes everything from familiar flavor combinations displayed in a new way to ingredients that you have most likely never seen before. At the same time challenging and accessible, it has that quality of genius that makes you think "of course! how have I never seen that before??"