Alinea by Grant Achatz
I've never been to Alinea, but I've read plenty about it, and I find the restaurant and its cuisine fascinating. Achatz's inflection point came after spending time with Ferran Adrià at elBulli, and being exposed to the world of molecular gastronomy and its creative possibilities. The book provides an overview of the restaurant experience, Achatz's creative process and philosophy for new dishes, numerous recipes, and other juicy tidbits. The book also has an accompanying web site, which Achatz and staff plan to update with demonstration videos, bonus recipes, interactive recipe annotations, a user forum, and other experiments. The serviceware (by Crucial Detail) is beautiful, as well. One day, I hope to experience Alinea.











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