My initial response was full praise for Grant’s culinary artistry and provocative presentations. Next I imagined how one would actually eat each dish. Fingers, fork, knife, spoon, spear, or using some contraption he has devised; how intriguing. How fun! And, my fascination is done through mere photographs from his beautifully designed cookbook–Alinea, a “must-have” book for your collection. How I long for my next trip to Chicago so I can experience this in person.
Alinea, the cookbook has all the ingredients to become the “hot” coffee table book / gift of the moment. Between the story of Achatz’ meteoric rise as culinary superstar, his fascinating food creations and techniques, to the seductive photographs by photographer Lara Kastner–you can’t help bring this book to your lap and slowly devour each page. Grant and his partner Nick Kokonas have created a web site to go with the book that features demos, recipes, and techniques. What the videos to witness the passion behind each dish.
I will say, this is not a cookbook for home chefs, the 600 recipes are complex and require special equipment , ingredients, and patience. Consider this a beautiful book that shares a glimpse into the world of Grant Achatz, molecular gastronomy or hyper modern cooking, and need I say–perfection.
