Alinea
(Sprache: Englisch)
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.
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Klappentext zu „Alinea “
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.
Inhaltsverzeichnis zu „Alinea “
CONTENTSToward Creativity Michael Rulman • 1
Experiencing Alinea Jeffrey Steingarten • 7
The Postmodern Pantry Mark McClusky • 15
Black Truffle Explosion Michael Nagrant • 21
Where It Comes From Grant Achatz • 27
How to Use this Book Nick Kokonas • 37
SPRING • 53
SUMMER • 133
AUTUMN • 219
WINTER • 301
Index • 386
Contributors • 394
Autoren-Porträt von Grant Achatz
GRANT ACHATZ was named one of the best new chefs in America by Food & Wine in 2002. He received the James Beard Rising Star Chef award in 2003; the Best Chef/Great Lakes award in 2007; and the top honor, Outstanding Chef in the United States, in 2008. Before opening Alinea in 2005, Achatz was sous chef at the French Laundry and the executive chef of Trio in Chicago. He lives in Chicago, Illinois.
Bibliographische Angaben
- Autor: Grant Achatz
- 2008, 400 Seiten, Masse: 25,8 x 31,6 cm, Gebunden, Englisch
- Verlag: Penguin Random House
- ISBN-10: 1580089283
- ISBN-13: 9781580089289
- Erscheinungsdatum: 11.08.2011
Sprache:
Englisch
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