Cookbook review: Alinea

Alinea is one of the great American restaurants today, one of those places you go and expect to be surprised, find it hard to believe that anyone has been disappointed.  Grant Achatz and his crew have worked tirelessly to accomplish this and many were stunned when the book came out that they would willingly tip their hand, that they would reveal secrets of the emerging "molecular gastronomy" that had previously been protected by those who knew them.  The answer, they've probably already moved beyond it, but that doesn't mean that others can't follow along and use the knowledge to create their own style - that way the whole industry grows.  

Alinea was the first book to my awareness to cover these topics in such depth and thorough detail (and fantastic photography).  I have worked with chefs who would travel far and wide to take stagiere positions at "molecular" restaurants just to learn these techniques.  Such a practice is still valid and admirable, but also comes at a financial cost that's not available to every cook, not to mention you need to also get accepted by the restaurant (the stagiere waiting list at El Bulli used to run into the years) and get the time off from your regular job to do it.  With books like Alinea, cooks and chefs just need to get a hold of the specialty products and they have a starting point and guidance to explore their creativity.  It does a great service to the industry to have books like this around, and even as diners, it helps to have a little understanding and appreciation about what goes into these amazing elements on your plate - many suspect that the products used are all industrial chemicals, but many of them are simply specialized starches and seaweed derivatives.  Of course, not all the recipes are "molecular" and in many cases you will find that an exceptional result is more often than not the product of care, attention, and proper handling of the food.

All in all, this is a beautiful, inspiring and educational book you will want to have in the kitchen.  Use it for reference, or flip through it to stir up some fresh ideas.  If you are passionate for food, this volume won't leave you wanting - CHECK IT OUT HERE.