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TechnoTV - Alinea
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List Price: $50.00
Our Price: $31.50
Your Save: $ 18.50 ( 37% )
Availability: Usually ships in 24 hours
Manufacturer: Ten Speed Press
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9781580089289
ISBN: 1580089283
Label: Ten Speed Press
Manufacturer: Ten Speed Press
Number Of Items: 1
Number Of Pages: 416
Publication Date: 2008-10
Publisher: Ten Speed Press
Studio: Ten Speed Press
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Spotlight customer reviews:
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Customer Rating: 
Summary: Elegance
Comment: A friend of mine bought this book and loved it so much he also bought an autographed copy too. I got to read the book at my friend's place. The photography and graphical design of this book was just extraordinary! The elegant book is truly a coffee table book. It really shows the elegancy of presentation of the food. Awesome book!
Customer Rating:
Summary: from Chef to Chef
Comment: Great Book , one of the best I bought this year . Grant Achatz is a master of his kraft , and a missionary for the future of food .
Best Value for money Cook book in 2008 .
Customer Rating:
Summary: Absolutely Beautiful!
Comment: This book is stunning--beautifully designed and photographed and very interesting to read! I live far away from Chicago, and may never get to go to Alinea, but reading this book is like stepping into a magical food world. I might not ever cook anything from it, but I know that I will look at it often to stimulate my imagination to try create my own edible works of art.
This is a wonderful gift for any food obsessed person--I have already purchased 2 for presents.
Customer Rating:
Summary: Achatz is Dali: Alinea - Each Bite is a Paragraph of Mindfulness
Comment: Achatz - to cuisine - is what Dali was to canvas. Esoteric, ephemeral, surreal, transcendent, a-linear, the Alinea images are an introspection into the poetry of taste.
Having had the fortune of experiencing Alinea earlier this year, I was happy to stumble upon the book later in the fall: as I had been trying to "paint the picture" of the experience for my friends, I felt the insufficiency of words to convey the whimsical intensity and the moody nuance of Alinea forms. The book solved the problem. With this in mind, I recommend the book as a kind of photoalbum of Alinea pilgrimage to compliment the memories.
I would like to muse on the semantics of the restaurant's name itself...
The word "alinea" is a typographical character that derives from the Latin off the line and is used as a paragraph sign to mark a new train of thought.
As such, the restaurant name "Alinea" is a logical choice for a bite-sized journey that is Achatz' cuisine. The restaurant offers two menus - a Tasting and a Tour. Each menu is a stream of gustatory consciousness in which the mind of the Chef takes the pilgrim's palate on an odyssey of fleeting encounters... in which each bite-sized course is a paragraph of mindfulness and a new train of thought...
The resulting experience is that of continuous attention and presence. Alinea is akin to a culinary harem of exotic one-night stands, in which the touch-and-go courses assure that an eater can never bite more than his or her mind can chew... It is a kaleidoscope of subdued Enya-like mood-wafts of taste amidst the uprising thermals of futuristic presentation...
I know, I know - if this sounds poetic, it's because the experience was, indeed, poetry, with each course - nothing more than a stanza; with each course - nothing less than a taste off the line of the Expected - i.e. an alinea.
Alinea - to sum up - is a non-linear eating experience for an open mind.
Pavel Somov, Ph.D., Author of "Eating the Moment: 141 Mindful Practices to Overcome Overeating One Meal at a Time" (New Harbinger, 2008; www.eatingthemoment.com)
Copyright, 2008
Customer Rating:
Summary: Awesome
Comment: this is what the culinary world has been waiting on is cutting edge stuff from a cutting edge chef- Awesome!
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Editorial Reviews:
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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",
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