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. This book showcases Achatz’s cuisine with more than 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. Readers will receive access to a website featuring video demonstrations, interviews and an online forum that allows readers to interact with Achatz and his team.

For this book, ‘autographed’ refers to a signed bookplate. Available online, in the catalog and select stores only. Limited to stock on hand.