Chicago’s three-star Michelin restaurant Alinea has been at the forefront of the American culinary avant garde since its opening in 2005. This 2008 oblong, large format (10” x 12.25”) cookbook showcases four seasonal menus which highlight the imaginative—and sometimes controversial or divisive—approach of chef Grant Achatz (1974– ).
Michael Ruhlman’s introductory essay attributes Alinea’s distinctiveness to “the outrageous pairings, the extraordinary manipulations of texture, presentations that veer from ingenious to surreal, service pieces that make some diners squirm, ingredients that range from familiar vegetables and meat to Ultra-Tex 3 and xanthan gum, and techniques that include encapsulation and pillows of scented air.”
The kinetic energy of a meal at Alinea can hardly be captured in two dimensions; however, the detailed recipes and Laura Kastner’s striking photography form a solid foundation on which imaginations can run wild.
Hardcover. Color photographs throughout.
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