Alinea
Detalii Alinea
Produs actualizat în urmă cu 10 zile
Descriere YEO:
Descriere magazin:
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. The debut cookbook from the restaurant Gourmet magazine named the best in the country. A pioneer in American cuisine, chef Grant 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 (totaling 600 recipes) and 600 photographs presented in a deluxe volume. 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. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team. Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz\'s version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life. --Corby Kummer, senior editor of Atlantic Monthly Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can\'t wait to come back, to see what Achatz will come up with next. --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award! Even if your kitchen isn\'t equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you\'re only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Al
Alinea - Disponibil la libris.ro
Pe YEO găsești Alinea de la Grant Achatz, în categoria Cooking.
Indiferent de nevoile tale, Alinea din categoria Cooking îți poate aduce un echilibru perfect între calitate și preț, cu avantaje practice și moderne.
Preț: 421.6 Lei
Caracteristicile produsului Alinea
- Brand: Grant Achatz
- Categoria: Cooking
- Magazin: libris.ro
- Ultima actualizare: 15-12-2024 01:42:32
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Descriere magazin:
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. The debut cookbook from the restaurant Gourmet magazine named the best in the country. A pioneer in American cuisine, chef Grant 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 (totaling 600 recipes) and 600 photographs presented in a deluxe volume. 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. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team. Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz\'s version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life. --Corby Kummer, senior editor of Atlantic Monthly Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can\'t wait to come back, to see what Achatz will come up with next. --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award! Even if your kitchen isn\'t equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you\'re only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Al
Produse asemănătoare
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Produse marca Grant Achatz
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Actualizat in 15/12/2024
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