F&W's excellent features intern, Kaitlyn Goalen, recently got her hands on an advance copy of the forthcoming cookbook from Grant Achatz (an F&W Best New Chef 2002). Here's her review:

Grant Achatz and his team at Chicago's avant-garde Alinea will release the restaurant’s first cookbook on October 15th.  Simply titled Alinea Book and priced at a relatively accessible $50 (and sold at a reduced price of $30 at  it contains hundreds of recipes and more than 600 photos detailing the fantastical Alinea dining experience—revealing the secret, for instance, behind dishes accented with lavender vapors.  Those who buy the book also get an exclusive first look at its online counterpart, Alinea Mosaic, with chef interviews, videos, more recipes and forums in which Achatz and his team respond directly to questions. 

Curious to know how the recipes work? Check out, from blogger Carol Blymire. Blymire already cooked her way through Thomas Keller’s French Laundry Cookbook, then described her mishaps and successes in her hilarious   I, for one, can’t wait to see what hilarity ensues when she takes on Hot Potato Cold Potato, a famous Alinea dish in which Achatz suspends a tiny spear holding a small potato, a super-thin slice of black truffle, and tiny chunks  Parmesan cheese over a bowl of warm potato soup.  She launches the blog this fall.

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