Short description
Chef Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. "Alinea" showcases Achatz's cuisine with more than 100 dishes and 600 photographs.
Long description
Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Alinea holds the Five Diamond Award from AAA and Five Stars from Mobil, and has been featured in the Wall Street Journal and the New York Times ,