Följ våra försök att odla mat i ett fönster. Vi testar hydroponisk odling med växtbelysning för att driva upp sallat, örter, astiatiska bladgrönsaker och annat skoj. Förvänta dig inte att vi blir självförsörjande 🙂 🌱☀️💧

Alinea - Grant Achatz

Alinea - Grant Achatz

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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. Aliena 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 400 sidor

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Artikelnummer: ph-9781580089289

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